Miso soup with mushrooms and lentils

Total time: 50m
Preparation Time: 50m

For 4 people


Lauren  - laurencariscooks

Nutritional Information

Contains 718 Kcal, 11g Protein, 17g Carbohydrates, 5g Fat


  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 50 g mixed mushrooms, sliced, fried lightly
  • 1.5 tsp thyme leaf
  • 4 garlic clove, finely chopped
  • 9.5 dl vegetable bouillon
  • 100 g brown lentils
  • 1 tbsp miso paste
  • a little parsley

View these products


  • Heat the oil in a large pan. Sauté the onion for 2-3 mins., add the garlic and mushrooms, sauté for approx. 10 mins. until all of the liquid has evaporated. Add the thyme and sauté for another 1-2 mins. Add the stock and lentils, bring to the boil, simmer on a medium heat for approx. 35 mins. Add the miso paste, purée the soup using a hand blender. If the soup is too thick, add a little more stock until you achieve the desired consistency. Serve the soup and garnish with the fried mushrooms and parsley.
  • Storage:

    The soup can be stored in an airtight container for up to 5 days in the fridge, or can be frozen in smaller portions in freezable containers for up to 3 months.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home