Squash Lentil Miso Soup
This warm, comforting and nourishing soup is so simple to make in only 30 minutes, and is perfectly delicious and satisfying on a cold day.
Servings Prep Time
4-6servings 30minutes
Cook Time
30minutes
Servings Prep Time
4-6servings 30minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In a pot, pour some oil (I use grapeseed) and heat on medium. Add the onions and fry until they start to turn translucent, about 4-5 minutes.
  2. Add the diced garlic and fry for another minute, until fragrant. Add diced tomatoes, salt, chili flakes, cumin, and cook for 30 seconds.
  3. In another pot or kettle, boil some water. Once that’s boiled, pour some into a cup and stir in the miso paste. Mix it vigorously with a spoon or a whisk until all the paste is dissolved.
  4. Add the lentils and squash to the soup pot, pour in the miso water, then add more hot water until everything is covered by 2 inches.
  5. Bring to a boil, then turn down to medium-low and let the soup simmer until the lentils and the squash is cooked, about 30 minutes. Adjust the seasoning to taste.
  6. When it’s ready, turn of heat, mix in the parsley and/or cilantro if using them, and serve immediately.