Hearty Vegan Miso Lentil Soup with Smoky Grilled Mushrooms
Course: SoupsCuisine: Fusion CuisineDifficulty: Easy2
servings15
minutes40
minutesWarm, hearty, and full of rich umami flavor, this Vegan Miso Lentil Soup with Grilled Mushrooms is the perfect comfort dish for any season. Packed with protein from green Puy lentils and infused with the earthy notes of cumin, ginger, and a touch of white miso, this soup offers a satisfying depth of flavor. The velvety smooth base is elevated by the subtle smokiness of slow-grilled chestnut mushrooms, spiced with cayenne for a hint of heat. Topped with fresh parsley and served alongside crispy grilled sourdough bread, this nourishing meal is both wholesome and indulgent. Whether you’re looking for a cozy dinner or a nutrient-packed lunch, this soup will quickly become a favorite in your plant-based recipe collection.
Ingredients
- For the Soup:
200g green Puy lentils, washed
100g carrot, peeled and chopped
1 red onion, peeled and chopped
3 garlic cloves, peeled and crushed
8g ginger, minced
1/2 tsp cumin seeds
1 tbsp white miso paste
1.5L water
1 sprig of thyme
Handful of parsley (for garnish)
Rapeseed oil (for cooking)
Ground rock salt (to taste)
Ground black pepper (to taste)
- For the Grilled Mushrooms:
100g chestnut mushrooms, chopped
1/2 tsp cayenne pepper
Ground rock salt (to taste)
Ground black pepper (to taste)
- For Serving:
Grilled sourdough bread (optional)
Directions
- Prepare the Soup:
🔹Heat a pot over medium heat and add some rapeseed oil. Sauté the red onion, carrot, garlic, and ginger until fragrant (about 3-4 minutes).
🔹Stir in the cumin seeds and miso paste, cooking for 1-2 minutes to release the flavors.
🔹 Add the washed lentils and stir well. Cook for another 2-3 minutes, being careful not to burn the miso.
🔹Pour in 1.5L of water, deglazing the pot. Bring the soup to a boil, then reduce the heat, add the thyme sprig, and simmer covered for about 30 minutes, until the lentils are tender.
🔹 Remove the thyme sprig, then blend the soup using a stick blender or food processor until smooth. Season with rock salt and black pepper to taste. - Prepare the Grilled Mushrooms:
🔹 Heat a cast iron skillet over medium heat. Add the chopped mushrooms, seasoning with cayenne pepper, rock salt, and black pepper.
🔹 Slowly grill the mushrooms until they are soft and tender, about 5-7 minutes. - Serve:
🔹 Ladle the soup into bowls, top with the grilled mushrooms, and garnish with fresh parsley.
🔹Serve with grilled sourdough bread or your choice of bread.
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