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.
Ingredients
Scale
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
Instructions
- 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.
- Sauté mushrooms: In the same pan, stir in sliced mushrooms and brown them evenly. Transfer to a bowl and set aside.
- 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.
- Add miso, stock, and water: Stir in the miso paste, vegetable stock, and 1 litre of water. Bring the mixture to a gentle simmer.
- 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.
- Simmer the soup: Cover the pan and simmer gently for 30-35 minutes until the lentils are tender and the flavors meld.
- 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
