Miso lentil & cabbage soup
Try this filling soup with the help of green lentils, pancetta, white cabbage, and mushrooms, together with miso flavors. This can be packed in three of your 5-a-day.
- Prep: 15 mins
- Cook:50 mins
- Easy
- Serves: 8
Ingredients
Miso lentil & cabbage soup method
Step: 1 Put a deep pan over medium-high heat, and put in the olive oil. You can make this whole veggie, but if you have to use around 150g pancetta or chopped bacon, tip in this and brown all over before removing with a slotted spoon. Mix in the sliced mushrooms and brown all over before shifting to a bowl.
Step: 2 Spill in the olive oil, and then tip in chopped onion, garlic cloves, sliced carrots, and sticks of celery, leaves and all. Cook lightly for about 10 mins, till lightly softened. Mix in the miso, red or brown by choice, vegetable stock, and 1 liter of water and drive to a gentle boil.
Step: 3 Lastly, mix in the washed and drained dried green lentils and the head of chopped white cabbage. Tip back in the bacon and mushrooms. Cover and boil gently for around 30-35 minutes till the lentils are tender. To serve season with a spoonful of thick yogurt, and enjoy.
