Spicy Miso Lentil Soup Recipe
Introduction
This Spicy Miso Lentil Soup is a comforting and nourishing bowl packed with earthy lentils, tender rice, and vibrant greens. The blend of miso and fresh chiles adds a spicy, umami-rich depth that’s both warming and refreshing. Perfect for a cozy meal any time of year.
Ingredients
- 1 cup green or brown lentils
- 3/4 cup long-grain white rice
- Salt, to taste
- 1 (5-ounce) package fresh baby spinach (about 6 cups, not packed)
- 2 ½ tablespoons white miso
- 1 inch fresh ginger, unpeeled and thinly sliced
- 1 or 2 serrano or jalapeño chiles, destemmed and halved
- 1 lime, halved
- 1 tablespoon toasted sesame oil, plus more for serving
- 4 ounces shiitake mushrooms, destemmed and thinly sliced
Instructions
- Step 1: In a medium or large pot, bring 6 cups of water, the lentils, rice, and a pinch of salt to a boil over high heat. Reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender but not mushy and the rice is falling apart, about 15 to 20 minutes.
- Step 2: While the soup simmers, combine 1/4 cup water, the spinach, miso, ginger, one serrano chile, and the juice from half the lime in a blender. Blend until smooth. The mixture should be slightly too spicy because it will be thinned by the soup; add more serrano if desired. Set aside.
- Step 3: In a large skillet, heat the toasted sesame oil over medium heat. Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms are browned, about 7 to 9 minutes. Turn off the heat and let them sit until ready to serve.
- Step 4: When the lentils are cooked, turn off the heat and stir in the blended spinach mixture. The soup will thicken slightly as it sits. Taste and adjust salt as needed.
- Step 5: Serve the soup topped with the sautéed shiitake mushrooms, a squeeze of lime, and a few drops of toasted sesame oil for extra flavor.
Tips & Variations
- Swap shiitake mushrooms for cremini or button mushrooms if preferred.
- If you like a milder spice, use only one chile or remove the seeds before blending.
- For a vegan version, ensure the miso paste you use does not contain fish-based ingredients.
- Add a splash of soy sauce or tamari for more umami if desired.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the soup is too thick. Avoid freezing as the texture of the spinach puree may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use red lentils instead of green or brown?
Red lentils cook faster and tend to break down more, resulting in a creamier texture. If you use red lentils, reduce cooking time and watch closely to avoid overcooking.
Is it possible to make this soup gluten-free?
Yes, this soup is naturally gluten-free if you use gluten-free miso paste. Always check labels to ensure no gluten-containing ingredients are included.
PrintSpicy Miso Lentil Soup Recipe
A vibrant and nourishing Spicy Miso Lentil Soup featuring tender green or brown lentils, creamy white rice, and fresh baby spinach blended with white miso and a kick of serrano chiles. This comforting soup is enhanced by sautéed shiitake mushrooms and brightened with lime and toasted sesame oil, delivering a flavorful and healthy meal perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Ingredients
Soup Base
- 1 cup green or brown lentils
- 3/4 cup long-grain white rice
- Salt, to taste
- 6 cups water
Spinach Miso Blend
- 1 (5-ounce) package fresh baby spinach (about 6 cups, not packed)
- 2 ½ tablespoons white miso
- 1 inch fresh ginger, unpeeled and thinly sliced
- 1 or 2 serrano or jalapeño chiles, destemmed and halved
- Juice of 1 lime, divided
- 1/4 cup water (for blending)
Mushroom Topping
- 1 tablespoon toasted sesame oil, plus more for serving
- 4 ounces shiitake mushrooms, destemmed and thinly sliced
Instructions
- Simmer Lentils and Rice: In a medium or large pot, bring 6 cups of water, lentils, rice, and a pinch of salt to a boil over high heat. Reduce heat to low, cover, and let simmer, stirring occasionally, until lentils are tender but not mushy and rice is breaking down, about 15 to 20 minutes.
- Prepare Spinach Miso Blend: While the soup simmers, combine 1/4 cup water, fresh baby spinach, white miso, sliced ginger, one serrano chile, and juice from half the lime in a blender. Blend until smooth. Since the mixture will be thinned by the soup, it should be slightly too spicy; add more serrano if needed until desired spiciness is achieved. Set aside.
- Sauté Mushrooms: In a large skillet over medium heat, heat 1 tablespoon toasted sesame oil. Add shiitake mushrooms and a pinch of salt, stirring occasionally, until mushrooms are browned and softened, about 7 to 9 minutes. Turn off heat and keep aside until ready to serve.
- Combine and Finish Soup: When the lentils and rice are cooked, turn off heat. Stir in the blended spinach miso mixture into the pot. The soup will thicken as it sits. Season with salt to taste. Serve topped with the sautéed mushrooms, a squeeze of remaining lime half, and a few drops of toasted sesame oil for extra flavor.
Notes
- Adjust the number of chiles based on your preferred spice level. Start with one and add more as needed.
- If you prefer a thicker soup, allow it to sit for a few minutes after adding the blended greens to thicken naturally.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a gluten-free version, ensure the miso paste is certified gluten-free as some brands contain barley or wheat.
- Feel free to substitute long-grain white rice with brown rice or quinoa, adjusting cooking times accordingly.
Keywords: spicy miso lentil soup, miso soup, lentil soup, vegetarian soup, healthy soup, shiitake mushrooms, spinach soup, easy soup recipe
