French Lentil Soup Revised

• 2 tablespoons olive oil
• 1 medium leek, thinly sliced
• 2 cloves garlic, minced
• 2 ribs celery, diced
• 1 handful fresh parsley, chopped
• 2 carrots, diced
• 2 tablespoons tomato paste
• 1 tablespoon maple syrup
• 1 bay leaf
• 1/4 teaspoon marjoram or oregano
• 1/4 teaspoon red chile flakes
• 11/2 cups French lentils (or common lentils)
• 4 cups water tablespoon white miso paste
• juice of one lemon or lime
• 2 or 3 tablespoons chopped parsley or cilantro

1. In a large pot, heat the olive oil and gently sauté the leek, garlic, and celery for 4 or 5 minutes; add parsley and carrots and sauté for another 2 or 3 minutes until fragrant and golden.
2. Stir in tomato paste, maple syrup, bay leaf, marjoram and chili flakes and sauté for another 2 or 3 minutes.
3. Add lentils and water; bring to a gentle simmer. Cover pot and cook slowly over a low flame until lentils are tender, about 45 minutes.
4. In a small bowl, blend the miso paste with a few tablespoons of the soup and stir into pot. Add a little water if soup is too thick. Taste to adjust seasoning.
5. Garnish each serving with fresh lemon or lime juice and a little chopped parsley or cilantro.

Preparation time: 15 minutes.
Cooking time: 45 minutes.

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French Lentil Soup

• 2 tablespoons olive oil
• 1 medium leek, thinly sliced
• 2 cloves garlic, minced
• 2 ribs celery, diced
• 1 handful fresh parsley, chopped
• 2 carrots, diced
• 2 tablespoons tomato paste
• 1 tablespoon maple syrup
• 1 bay leaf
• 1/4 teaspoon marjoram or oregano
• 1/4 teaspoon red chile flakes
• 11/2 cups French lentils (or common lentils)
• 4 cups water tablespoon white miso paste
• juice of one lemon or lime
• 2 or 3 tablespoons chopped parsley or cilantro

1. In a large pot, heat the olive oil and gently sauté the leek, garlic, and celery for 4 or 5 minutes; add parsley and carrots and sauté for another 2 or 3 minutes until fragrant and golden.
2. Stir in tomato paste, maple syrup, bay leaf, marjoram and chili flakes and sauté for another 2 or 3 minutes.
3. Add lentils and water; bring to a gentle simmer. Cover pot and cook slowly over a low flame until lentils are tender, about 45 minutes.
4. In a small bowl, blend the miso paste with a few tablespoons of the soup and stir into pot. Add a little water if soup is too thick. Taste to adjust seasoning.
5. Garnish each serving with fresh lemon or lime juice and a little chopped parsley or cilantro.

Preparation time: 15 minutes.
Cooking time: 45 minutes.

Vegetable Miso Soup

The beauty of miso soup is in its purity and simplicity.

This easy version is a good counter- balance to our our high speed culture.

Ingredients:

• 2 celery ribs, sliced into crescents
• 1 carrot, sliced into half moons
• 1 parsnip, sliced into half moons
• 3/4 cup sliced leek or scallion
• 1 strip wakame sea vegetable (optional)
• 4-5 cups water
• 2 tablespoons white miso paste

Directions:

1. Place vegetables and water in soup pot.
2. Cover and bring to a gentle simmer.
3. Lower flame and cook without boiling until vegetables are tender but not mushy, about 8 minutes.
4. Place miso paste in a soup bowl and add about 1/2 cup broth. Blend broth and miso with a fork until smooth.
5. Add miso mixture to soup and serve immediately in small bowls.
6. To preserve the nutrients in the miso paste, avoid boiling the soup. If you wish to prepare the soup ahead of time and serve later, make the recipe without adding the miso. Store in a glass jar in the fridge. To serve, place some miso mixture into each individual bowl, heat broth, and pour into bowls.

Test Posting

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