Miso lentil & cabbage soup
By Ailsa Burt
Make a filling soup with the help of green lentils, pancetta, white cabbage and mushrooms, along with miso flavours. It packs in three of your 5-a-day
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Prep:15 mins
Cook:50 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 189
-
fat 5g
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saturates 1g
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carbs 26g
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sugars 0g
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fibre 5g
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protein 8g
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salt 0.4g
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
- 2 tbsp miso
- 500ml vegetable stock
- 200g washed and drained dried green lentils
- ½ head of chopped white cabbage
- spoonful of thick yogurt
Method
Heat the olive oil in a deep pan over a medium-high heat. You can make this completely veggie, but if you have around 150g pancetta or chopped bacon to use, tip this in and brown all over before removing with a slotted spoon. Stir in the sliced mushrooms and brown all over before transferring to a bowl.
Pour in the olive oil, then tip in the chopped onion, the garlic cloves, sliced carrots and sticks of celery, leaves and all. Cook gently for 10 mins, until lightly softened. Stir in the miso, preferably red or brown, vegetable stock and 1 litre water and bring to a simmer.
Finally, stir in the washed and drained dried green lentils and head of chopped white cabbage. Tip the bacon and mushrooms back in. Cover and simmer gently for 30-35 mins until the lentils are tender. Season well and serve with a spoonful of thick yogurt.
