Lentil Soup with Vegetables
Fermented tamari and miso add delicious umami characteristics to the broth of this comforting lentil soup.
By Chef Laura Bonicelli
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Servings
8 servings
Ingredients
- canola cooking spray
- 1/2 red bell pepper (-- cut into 1/2-inch dice)
- 1/2 yellow bell pepper (-- cut into 1/2-inch dice)
- 1 small onion (-- cut into 1/4-inch dice)
- 4 clovesgarlic (minced)
- 1 teaspoonKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 2 bay leaves
- 1/2 teaspoondried marjoram
- 1/2 teaspoondried thyme
- 1/8 teaspooncayenne
- 6 cupschicken or vegetable stock
- 1 14- ouncecan diced tomatoes with juices
- 1 1/2 cupsbrown lentils
- 1 tablespoontamari
- 1 tablespoonbrown rice miso
- 1 yellow squash (quartered lengthwise and sliced into 1/2-inch slices)
- 1 small zucchini (quartered lengthwise and sliced into 1/2-inch slices)
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat canola cooking spray in a small soup pot over medium heat. Add the peppers and onions. Sauté for , often stirring. Stir in the garlic, salt, pepper, bay leaves, and seasonings—Cook for more.
- 2
Add the stock, tomatoes, lentils, tamari, and miso. Stir to combine, making sure you break up and dissolve the miso. Increase the heat to bring it up to a boil. Reduce to a simmer. Cook for roughly until the lentils are soft. Stir in the zucchini and squash—Cook for . The squash should be just starting to soften. Serve.