| 3 tablespoons Olive Oil | |
| 2 cups Onion (chopped) | |
| 1 cup Celery (chopped) | |
| 1 cup Carrots (chopped) | |
| 1 tablespoon Chopped Garlic | |
| 4 cups Vegetable Broth | |
| 2 tablespoons Red Miso, Brown Rice Miso, or Country Barley Miso | |
| 14 ½ ounces Canned Diced Tomatoes (in juice) | |
| 1 ¼ cups Black Beluga or French Puy Lentils (important to use one of these two types) |
This soup comes together with simple ingredients, made rich by miso and the right lentils. Black beluga or French green lentils hold their flavor and texture, while a splash of brown rice vinegar brightens every bite.
| 1. | Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. |
| 2. | Add miso paste to your vegetable broth and whisk until combined. Then, add your miso broth, lentils, and tomatoes with juice to the pot and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes. |
| 3. | Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan. If it is thicker than you prefer you can thin soup with more broth (1/4 cup increments). Season with salt and pepper if you desire. |
| 4. | Lastly, you can add a splash of vinegar to the soup prior to serving. Vinegar adds a brightness to any dish, which adds a nice contrast and brings all the flavors to life! Ladle soup into bowls and enjoy! |
