Miso Lentil & Cabbage Soup Recipe

Introduction

This miso lentil and cabbage soup is a hearty, comforting dish packed with savory flavors and nourishing ingredients. Combining the earthiness of lentils and mushrooms with the umami depth of miso, it makes a perfect wholesome meal for any day.

Ingredients

• 1 tbsp olive oil
• 150g pancetta or chopped bacon
• 300g sliced mushrooms
• 1 tbsp olive oil
• 1 chopped onion
• 4 chopped garlic cloves
• 4 unpeeled sliced carrots
• 3 sliced sticks of celery
• 2 tbsp miso (preferably red or brown)
• 500ml vegetable stock
• 200g washed and drained dried green lentils
• ½ head of chopped white cabbage
• Spoonful of thick yogurt (for serving)

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a deep pan over medium-high heat. Add the pancetta or chopped bacon and cook until browned all over. Remove with a slotted spoon and set aside.
2. Step 2: In the same pan, stir in the sliced mushrooms and brown them thoroughly. Transfer the mushrooms to a bowl and set aside with the bacon.
3. Step 3: Pour in the second tablespoon of olive oil, then add the chopped onion, garlic cloves, sliced carrots, celery sticks (including leaves). Cook gently for 10 minutes until the vegetables soften slightly.
4. Step 4: Stir in the miso paste, vegetable stock, and 1 litre of water. Bring the mixture to a simmer.
5. Step 5: Add the washed and drained green lentils and chopped white cabbage to the pot. Return the bacon and mushrooms to the pan as well.
6. Step 6: Cover and simmer gently for 30 to 35 minutes, or until the lentils are tender. Season well to taste.
7. Step 7: Serve hot with a spoonful of thick yogurt to add creaminess and balance the flavors.

Tips & Variations

• For a vegetarian version, omit the pancetta and bacon, and add a touch more olive oil or smoked paprika for depth.
• Red or brown miso works best for a richer flavor, but use white miso if preferred for a milder taste.
• Feel free to swap green lentils for brown or red lentils; adjust cooking time accordingly.
• Add fresh herbs like parsley or thyme at the end for a fresh finish.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The soup may thicken as it cools; add a splash of water or stock when reheating to loosen it if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply omit the pancetta or bacon and use vegetable stock. You can also skip the yogurt or use a plant-based alternative for serving.

Do I need to soak the lentils before cooking?

No, green lentils do not require soaking. Just ensure they are rinsed and drained before adding to the soup.

Miso Lentil & Cabbage Soup Recipe

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★★★★★

4.8 from 83 reviews

• Author: Sophie
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A hearty and flavorful Miso Lentil & Cabbage Soup combining earthy green lentils, savory pancetta, and umami-rich miso paste. This comforting soup is enriched with mushrooms, fresh vegetables, and finished with a dollop of thick yogurt, perfect for a nutritious and warming meal.

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Ingredients

Scale 1x2x3x

Protein & Fat

• 150g pancetta or chopped bacon
• 1 tbsp olive oil (for frying pancetta and mushrooms)
• 1 tbsp olive oil (for cooking vegetables)

Vegetables

• 300g sliced mushrooms
• 1 chopped onion
• 4 chopped garlic cloves
• 4 unpeeled sliced carrots
• 3 sliced sticks of celery (including leaves)
• ½ head of chopped white cabbage

Dry & Seasonings

• 2 tbsp miso paste (preferably red or brown)
• 200g washed and drained dried green lentils

Liquids

• 500ml vegetable stock
• 1 litre water

To Serve

• Spoonful of thick yogurt

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Instructions

1. Brown the pancetta or bacon: Heat 1 tbsp olive oil in a deep pan over medium-high heat. Add pancetta or chopped bacon and brown all over. Remove with a slotted spoon and set aside.
2. Sauté mushrooms: In the same pan, stir in sliced mushrooms and brown them evenly. Transfer to a bowl and set aside.
3. Cook the vegetables: Add the remaining 1 tbsp olive oil to the pan, then add chopped onion, garlic cloves, sliced carrots, and celery sticks with their leaves. Cook gently for 10 minutes until vegetables are lightly softened and fragrant.
4. Add miso, stock, and water: Stir in the miso paste, vegetable stock, and 1 litre of water. Bring the mixture to a gentle simmer.
5. Add lentils, cabbage, bacon, and mushrooms: Stir in washed and drained dried green lentils and chopped white cabbage. Return the browned pancetta and mushrooms to the pan.
6. Simmer the soup: Cover the pan and simmer gently for 30-35 minutes until the lentils are tender and the flavors meld.
7. Season and serve: Season the soup well with salt and pepper to taste. Serve hot with a spoonful of thick yogurt on top for added creaminess and tang.

Notes

• You can omit pancetta or bacon for a vegetarian version, and use extra olive oil instead.
• Red or brown miso paste provides the best depth of flavor, but white miso can be used with a more subtle taste.
• Unpeeled carrots add earthiness and nutrients; however, you may peel them if preferred.
• This soup can be stored refrigerated for up to 3 days and freezes well for up to 1 month.
• Adjust seasoning at the end to balance the miso’s saltiness and umami.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese-inspired fusion

Keywords: miso soup, lentil soup, cabbage soup, vegetarian option, healthy soup, umami soup, easy dinner, comforting recipe