Is lentil soup the most comforting of all vegetarian soups? I think so. I rarely make a soup the exact same way twice, but here’s a basic recipe that I like. I’ve adapted it from a nice recipe that Sara Quessenberry posted. It’s very warming and cozy. Here’s my twist on her original:
- 1 tablespoon grapeseed oil
- 1 large sweet onion
- 2 cups of water
- ¼ cup of miso (I use soy-free miso made with chickpea or adzuki)
- 1 28-ounce can of tomatoes
- 2 sweet potatoes, peeled and chopped
- 3 cloves of garlic
- 1 cup brown lentils
- 1/2 fresh thyme
- ¼ tsp cumin
- Pepper to taste (with the miso, you shouldn’t need to add extra salt)
- Heat the oil in a saucepan and add the onions and garlic.
- When the onions start to become translusent, add the cumin. Sautee for 1 more minute.
- Add the tomatoes, water, miso, sweet potato, and lentils and bring to a boil.
- Reduce heat, add the thyme, and simmer for 20 minutes.
- Serve and enjoy!
Original source of inspiration: https://www.realsimple.com/food-recipes/browse-all-recipes/winter-lentil-soup