Indian-Style Red Lentil Miso Soup
This delightful soup brings together the comforting spices of Indian dal and the creamy goodness of miso, creating a protein-rich meal that's not only easy to digest but also an ideal quick and nourishing choice!
Servings 4
Ingredients
Main:
- 1 cup red lentils masoor dal, rinsed
- 4 cups water or vegetable broth
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp grated ginger
- 2 small tomatoes chopped
Spices:
- ½ tsp turmeric
- 1/2 tsp cumin powder
- 1 tsp cumin seeds optional
- 1/4 tsp black mustard seeds optional
- ½ tsp coriander powder
- ¼ –½ tsp chili powder optional
- 1 tbsp oil or vegan margarine
- Salt to taste
- 1 –1½ tbsp white or yellow miso paste
- Juice of ½ lemon
Optional garnish:
- Cilantro
- Black pepper
- Drizzle of chili oil or ghee
- Roasted chickpeas
Instructions
Cook the Lentils
- Add rinsed lentils and water to a pot.
- Bring the mixture to a boil.
- Skim off any foam that forms on the surface, then add turmeric and salt.
- Reduce the heat and let it simmer for 15 to 18 minutes, until soft.
- Lightly mash for a creamy texture
Make the Indian Tadka (Flavor Base)
- Heat 1 tbsp oil or vegan margarine in a pan.
- Add cumin and mustard seeds — let them splutter.
- Add onion → sauté until soft.
- Add garlic, ginger, tomato, and spices.
- Cook until the tomatoes break down.
Combine & Simmer
- Add the tadka mixture to the cooked lentils.
- Simmer 4-5 minutes to blend flavors.
Add Miso (Important Step)
- Turn the heat to LOW.
- Add lemon juice.
- In a small bowl, mix miso with a few spoons of warm soup.
- Stir back into the pot gently.
- Taste and adjust the seasoning and consistency as needed. If it's too thick, add more water to achieve the perfect texture.
Serving Ideas
- With warm naan or roti
- Over rice like dal
- As a cozy evening soup bowl