Red Lentil Coconut-Miso Soup Recipe

Name: Red Lentil Coconut-Miso Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 tbsp canola oil; 1 onion, chopped; 2 carrots, peeled and chopped; 1 1/2 tbsp finely grated fresh ginger; 1 900-mL carton no-salt-added vegetable broth; 1 400-mL can coconut milk; 2 cups frozen diced butternut squash; 1 1/4 cups red lentils; 1 1/2 cups water, divided; 6 cups chopped kale, stems removed; 1/3 cup white miso paste; 2 tbsp lemon juice, (optional)

Ingredients

2 tbsp canola oil
1 onion, chopped
2 carrots, peeled and chopped
1 1/2 tbsp finely grated fresh ginger
1 900-mL carton no-salt-added vegetable broth
1 400-mL can coconut milk
2 cups frozen diced butternut squash
1 1/4 cups red lentils
1 1/2 cups water, divided
6 cups chopped kale, stems removed
1/3 cup white miso paste
2 tbsp lemon juice, (optional)

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 8 servings

Instructions

HEAT oil in a large pot over medium.
Add onion and carrots and cook until softened, 5 min.
Stir in ginger and cook until fragrant, 2 min.
ADD broth, coconut milk, squash, lentils and 1 cup water and bring to a boil.
Reduce heat to medium-low and simmer until lentils and squash start to break down and thicken the soup, 15 min.
STIR in kale and cook just until wilted, 1 min.
Whisk miso with remaining 1/2 cup water in a small bowl until smooth, then stir into soup.
Remove from heat.
Add lemon juice.
Serve with crusty bread for dipping.