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Ginger-Miso Lentil Stew with Mustard Greens
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Ladle

Ingredients
  

  • 1 tablespoon sesame oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 cup brown lentils, rinsed
  • 4 cups vegetable broth
  • 2 tablespoons white miso paste
  • 1 bunch mustard greens, stems removed and leaves chopped
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the sesame oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
  • Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  • Add the lentils and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25 minutes until the lentils are tender.
  • Remove the pot from the heat. Ladle about 1/2 cup of the broth into a small bowl and whisk in the miso paste until smooth. Stir the mixture back into the pot.
  • Add the mustard greens and black pepper. Stir until the greens wilt, about 3 minutes. Serve warm.

Notes

Stir the miso off the heat to keep its flavor bright. If the stew thickens too much after sitting, add a splash of broth when reheating. Leftovers store well in the fridge for up to three days.
Course: Soup
Cuisine: Asian
Equipment: Large pot, Wooden spoon, Ladle