Eurasian Miso-Lentil Soup

A robust thick soup that goes with food of any nation


1½ C onion, chopped
3 oz dry white wine
1½ C carrots, julienned
1 t dried thyme
½ t dried marjoram
1 C dry lentils
4 C vegetable broth
3 T miso, mixed with 2 oz water
1 T sodium reduced soy (shoyu) sauce or tamari (or to taste)
For garnish: grated carrot and chopped green onion

Over medium-high heat, saute onions in 4 oz broth in a large stockpot until transparent. Add wine, carrots, thyme, and marjoram and continue to cook, stirring frequently, for 10 minutes. Add lentils and cook for a few minutes. Add stock and bring to a boil. Lower heat and simmer covered until lentils are soft (about 30 minutes). Before serving, remove pot from heat and stir in miso. Garnish with grated carrots and chopped green onions. Let each person add soy sauce or tamari to taste. Serves well with whole wheat sourdough or rye bread.

4 servings, each 95 calories:   9% from fat (1.0 g),  77% from carbohydrates (16.9 g),  14% from protein (3.5 g).  Sodium 595 mg,  Fiber 2.8 g.


Healing Heart Hint

This soup improves with age. It tastes better when allowed to set, refrigerated, overnight, and even better as leftovers.

Some types of miso are high in sodium. If you can find a low sodium miso, it will reduce the sodium in this recipe by about 50%.


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