- 1/2 cup red lentils
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 1-inch knob fresh ginger, grated
- 1/2 pound shiitake mushrooms, sliced
- 6 cups vegetable stock
- 3 tablespoons miso paste
- Kosher or sea salt, to taste
- Sliced green onions, for garnish
Thoroughly rinse the red lentils in a fine-holed colander. Set aside.
Heat a medium saucepan over medium-high heat. Add the olive oil and then stir in the shallots, garlic and ginger. Cook for 1 minute or until the shallots soften, and then stir in the mushrooms. Cook for about 3 minutes, or until the mushrooms begin to soften.
Add the vegetable stock and miso. Stir the broth to completely dissolve the miso, and then increase heat to high, bringing the broth to a moderate boil. Stir in the lentils. Reduce heat and gently simmer for 20 minutes or until the lentils are tender. As it cooks, stir the soup occasionally so the lentils don’t stick to the bottom of the pot.
Season with addition salt if desired and garnish with the green onions.