A rich, vegan lentil mushroom soup with miso paste. A really delicious, hearty lunch that’s packed with beautiful flavours!
I think mushrooms, lentils and miso were secretly born to be together. Forget everything you know about miso only being a thing in Japanese cooking, it’s here to stay! Miso paste is basically made of fermented soy beans, it’s similar to soy sauce in terms of flavour, but more mellow and earthy.
When it’s paired with meaty mushrooms and hearty lentils, the result is a thick, rich and filling soup!
This is quite a thick soup by nature, so if you want it a little thinner once you’ve blended it, simply add a bit more vegetable stock. Top with some fresh parsley, toasted mushrooms and enjoy.
Mushroom and Lentil Soup with Miso
- 1 White Onion
- 4 cloves garlic
- 6-7 cups (500 g) Sliced Mushrooms
- 1.5 tsp Fresh Thyme
- 4 cups (950ml) Vegetable Broth
- 1/2 cup (100g) Brown Lentils
- 1 tbsp Miso Paste
- Heat a small amount of olive oil in the bottom of a large stockpot. Prepare all the ingredients by slicing the mushrooms, dicing the onion, mincing the garlic and finely chopping the thyme.
- Start by sauteing the onion in the pan for 2-3 minutes until translucent. Then add the garlic and mushrooms and cook for 10 minutes until the mushrooms have reduced and most of the water they release is evapourated.
- Next add the thyme and stir through the mixture, letting it cook for a minute or two. Add the vegetable broth and the lentils, then simmer for 25 minutes.
- Blend the soup thoroughly, then stir in the miso paste. If the soup is too thick for you, just add some more vegetable stock until you have the consistency you like!
- Serve topped with some extra mushrooms and some fresh parsley.