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Ginger Miso Lentil Stew with Potatoes
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 4 medium potatoes, cubed
  • 1 cup brown lentils, rinsed
  • 6 cups vegetable broth
  • 3 tablespoons white miso paste
  • 2 cups chopped kale
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it starts to soften.
  • Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  • Add the potatoes and lentils to the pot. Pour in the vegetable broth and bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils and potatoes are tender.
  • Ladle about 1 cup of the hot broth into a small bowl. Whisk in the miso paste until smooth, then stir the mixture back into the pot.
  • Add the kale and cook for 3 more minutes until it wilts. Season with salt and black pepper to taste before serving.

Notes

Stir the miso in off the heat to keep its flavor bright. If the stew thickens too much on the second day, add a splash of broth when reheating. Kale can be swapped for spinach if that is what you have on hand.
Course: Soup
Cuisine: Asian
Equipment: Large Pot, Knife, Cutting Board