Spicy 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
Scale
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
Find it online: https://savorandsimmer.com/spicy-miso-lentil-soup-recipe/
