Red Lentils and Kale with Miso
A nourishing soup combining red lentils, sweet potato, and kale in a savory miso broth. This hearty vegetarian dish is packed with vegetables and protein, making it perfect for a wholesome meal.
4 servings
45 min
Be the first to rate this recipe
Ingredients
- •1 cup dried red lentils, rinsed
- •4 cups Brain-Boosting Broth
- •3 cloves garlic, chopped
- •1 whole sweet potato, peeled and chopped
- •2 stalks celery stalks, chopped
- •1 whole yellow onion, chopped
- •2 cups Roma tomatoes, chopped
- •1 tablespoon white miso
- •1 bunch bunch kale, stemmed and chopped
- •to taste Salt and freshly ground black pepper
- •6 leaves fresh sage leaves, finely chopped, plus extra for garnish
- •1 sheet sheet nori
- •julienned
- •for garnish
Cooking Instructions
- 1.
Place the lentils in a large saucepan and cover with 1 1/2 cups of the broth. Bring to a simmer over medium heat and cook, uncovered, until the lentils are tender, about 25 minutes. Stir in the garlic, sweet potato, celery, onion, tomatoes, and the remaining 2 1/2 cups of broth. Continue to cook, uncovered, for about 20 minutes, or until the sweet potato is tender. Stir in the miso, kale, and sage. Season to taste with salt and pepper, ladle into bowls, garnish with the nori, and serve.
45 min
