Dinner

Miso Lentil & Cabbage Soup Recipe

ByLuna Ryder January 28, 2026January 28, 2026

Introduction

This hearty miso lentil and cabbage soup combines savory pancetta, earthy mushrooms, and nourishing lentils in a flavorful broth. It’s a comforting dish perfect for cooler days, packed with vegetables and umami richness. Whether you make it with or without bacon, it’s sure to satisfy.

The image shows a white bowl filled with a rich lentil stew, consisting of small orange carrot pieces, green lentils, and chunks of brown mushrooms in a thick broth. On top of the stew, there is a dollop of creamy white yogurt with a drizzle of golden oil and a sprinkle of black pepper. The bowl sits on a white marbled surface next to a striped cloth and small bowls containing spices and a red dish partially visible at the side. The overall texture is hearty and rustic, with vibrant earthy colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
150g pancetta or chopped bacon
300g sliced mushrooms
1 tbsp olive oil
1 chopped onion
4 chopped garlic cloves
4 unpeeled sliced carrots
3 sliced sticks of celery, leaves and all
2 tbsp miso (preferably red or brown)
500ml vegetable stock
200g washed and drained dried green lentils
½ head of chopped white cabbage
Spoonful of thick yogurt (to serve)

Instructions

Step 1: Heat 1 tablespoon of olive oil in a deep pan over medium-high heat. If using pancetta or bacon, add it now and cook until browned all over. Remove with a slotted spoon and set aside.
Step 2: Add the sliced mushrooms to the pan and brown them evenly. Transfer the mushrooms to a bowl and set aside.
Step 3: Pour in the remaining 1 tablespoon of olive oil. Add the chopped onion, garlic cloves, sliced carrots, and celery with leaves. Cook gently for about 10 minutes until the vegetables have softened.
Step 4: Stir in the miso, vegetable stock, and 1 litre of water. Bring everything to a simmer.
Step 5: Add the washed and drained green lentils and the chopped white cabbage. Return the bacon and mushrooms to the pan.
Step 6: Cover the pan and let the soup simmer gently for 30 to 35 minutes, until the lentils are tender.
Step 7: Season well with salt and pepper to taste. Serve the soup hot with a spoonful of thick yogurt on top.

Tips & Variations

For a vegetarian version, omit the pancetta and use extra olive oil or smoked paprika to add depth.
Use red or brown miso for a richer umami flavor, but white miso can also work in a pinch.
Feel free to swap green lentils for brown or French lentils, adjusting cooking time as needed.
Add chopped fresh herbs like parsley or coriander before serving for a fresh finish.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a thick, brown lentil stew that shows visible chunks of orange carrot and pieces of mushroom mixed throughout. On top, there is a dollop of white cream or yogurt with a drizzle of golden oil and a light sprinkle of black pepper. The lentil stew has a soft, chunky texture with a shiny, moist surface. The bowl sits on a white marbled surface, and there is part of another white bowl with a red sauce and seeds in the top right corner, and a small round bowl with cracked black pepper in the bottom right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup completely vegetarian?

Yes, simply omit the pancetta or bacon and use extra olive oil or smoked spices to enhance the flavor. The miso and mushrooms provide plenty of umami to keep the soup tasty and satisfying.

Do I need to soak the dried lentils before cooking?

No soaking is necessary for green lentils. Just make sure to wash and drain them well before adding to the soup. They will cook to a tender texture during the 30-35 minute simmer.