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    Miso Lentil Soup

    I just finished making this batch of Miso Lentil Soup for our Take Back Your Health Retreat in the Outer Banks this weekend. I like to offer a couple of soup options for breakfast and lunch during the retreats for those who like very simple, savory and grounding meals. This recipe is full of flavor from the herbs and miso. I also like to add a few dashes of cayenne at the end!

     
    Miso Lentil Soup

    Makes 2 1/2 quarts

    Ingredients:
    5 stalks celery, chopped into half-moons
    3 carrots, chopped into circles
    4 cloves garlic, roughly chopped
    1 c. dried lentils, soaked overnight 
    2 quarts water 
    1 t. rosemary, roughly chopped
    1 t. sage, roughly chopped
    1 t. thyme, de-stemmed
    1 t. sea salt or pink salt
    1 T. miso paste

     

    Method:

    1. Heat a large soup pot over medium heat. Add 2 T. olive or coconut oil. Add the carrots and onions and saute for 4 minutes until just beginning to soften. Add the celery and herbs. Saute for another 10 minutes.
    2. Add 2 quarts of water and the soaked lentils. Cover pot and bring to a boil. Reduce to a simmer and allow to cook another 20 minutes, or until lentils are cooked through.
    3. Remove from heat. Allow to cool. Add 1 t. salt to the soup. In a small bowl, combine 1 T. miso paste and 1/2 c. cold water. Whisk to combine. Add miso water mixture to soup and stir until mixed well.
    4. Serve hot! Store in the fridge for up to 5 days.

     

    Do you eat lentils? I hope you’ll try the soup, and let us know if you liked it!

    Keep taking back your health,
    Robin Shirley

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