Description
A hearty and flavorful Miso Lentil & Cabbage Soup combining earthy green lentils, crunchy cabbage, savory pancetta or bacon, and umami-rich miso for a comforting and nutritious meal. This soup is cooked gently on the stovetop, blending vegetables, miso, and stock into a satisfying dish perfect for a cozy lunch or dinner.
Ingredients
Scale
Meat and Oil
- 1 tbsp olive oil
- 150g pancetta or chopped bacon
Vegetables
- 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
- ½ head of chopped white cabbage
Other
- 2 tbsp miso (preferably red or brown)
- 500ml vegetable stock
- 1 litre water
- 200g washed and drained dried green lentils
- Spoonful of thick yogurt (for serving)
Instructions
- Prepare the pancetta and mushrooms: Heat 1 tbsp olive oil in a deep pan over medium-high heat. Add 150g pancetta or chopped bacon and brown all over. Remove using a slotted spoon and set aside. Next, add the sliced mushrooms to the pan, brown them all over, then transfer them to a bowl.
- Sauté the vegetables: Pour in another 1 tbsp olive oil into the same pan. Add the chopped onion, garlic cloves, sliced carrots, and sliced celery including leaves. Cook gently for about 10 minutes until the vegetables are lightly softened.
- Add miso, stock, and water: Stir in 2 tbsp miso (preferably red or brown) to the softened vegetables. Then add 500ml vegetable stock and 1 litre water, bringing the mixture to a simmer.
- Add lentils, cabbage, and return pancetta and mushrooms: Stir in the washed and drained 200g dried green lentils and the chopped half head of white cabbage. Return the browned pancetta and mushrooms to the pan. Cover and simmer gently for 30 to 35 minutes, until the lentils are tender.
- Season and serve: Season the soup well with salt and pepper to taste. Serve hot, garnished with a spoonful of thick yogurt for added creaminess and flavor.
Notes
- You can make this soup completely vegetarian by omitting the pancetta or bacon and increasing the olive oil slightly.
- Use red or brown miso for a deeper umami flavor.
- Keep the carrot skins on for added texture and nutrients, but make sure to wash them thoroughly.
- Adjust the seasoning at the end since miso and stock can be salty.
- This soup stores well in the fridge for 2-3 days and also freezes nicely for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese-inspired
Keywords: miso soup, lentil soup, cabbage soup, healthy soup, vegetarian option, umami soup, easy stovetop soup, miso lentil cabbage
