This soup is easy to make, and can be varied by adding different vegetables.
Author: Mary Gillespie
1tablespoon/ 15 ml oil
1medium onionfinely chopped (about 1 cup / 250 ml)
1tablespoon/ 15 ml grated gingeror 1 teaspoon / 5 ml dried ginger
1cup/ 250 ml sliced mushrooms
1/2cup/ 125 ml red lentils
4cups/ 1 liter vegetable stock
1/4teaspoon/ 1.25 ml ground pepper
1/4cup/ 60 ml miso
Heat a medium saucepan over medium-low heat. When pan is hot, add vegetable oil and swirl to coat pan.
Add onions and cook for 2-3 minutes until they have started to soften. Add garlic and ginger and cook for 1-2 minutes longer, stirring frequently. Do not let the onions or garlic brown. If the vegetables start to brown, turn down the heat.
Add mushrooms and cook until they have begun to soften, about 2-3 minutes. Add lentils and toss to coat with the vegetable mixture.
Pour vegetable stock into pan and sprinkle with the pepper. Increase heat to med-high and bring soup to a simmer. Simmer covered for 20 - 25 minutes. The lentils should be very soft and have lost their shape.
Add the miso and stir into the soup until it is blended in. Bring soup up to simmering point again and remove from heat.