When you need a satisfying, warming soup, lentils are the way to go as they’re packed with fiber, protein and minerals. Miso lends great flavor with just a bit of sodium, and shredded nori provides a briney, mineral-rich texture.
Lentil-Miso Kale Soup With Nori
- 1 cup (192g) raw lentils, sorted and rinsed
- 1 cup (128g) carrots, chopped
- 2 cups (17g) cabbage, chopped
- 1 tablespoon ginger, chopped
- 2 tablespoons miso, mixed with 1/4 cup (60ml) water
- 2 cups (60g) baby spinach, chopped
- 1 sheet nori
Place the lentils in a 2 quart (200ml) pot with 4 cups (100ml) water, and set over medium-high heat. Add the carrot, cabbage and ginger as it comes to a boil. Once boiling, cover and reduce heat to low. Cook for 45–50 minutes, stirring occasionally.
When the lentils are tender and starting to fall apart, uncover and add a little water if needed. In a cup, mash the miso with 1/4 cup (60ml) water to make a smooth paste. Stir into the lentils along with the spinach, mixing just until the soup is hot and the spinach is wilted. Remove from the heat.
Using sharp kitchen shears, slice the nori into 1/2-inch (1.27cm) wide strips, then cut the strips into 1-inch (2.54cm) long segments. Divide into four portions.
Place about 1 cup soup in a bowl and top with 1/4 of the nori. Serve hot.
Serves: 4 | Serving Size: 1 cup
Nutrition (per serving): Calories: 217; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0 g; Cholesterol: 0mg; Sodium: 363mg; Carbohydrate: 39g; Dietary Fiber: 8g; Sugar: 5g; Protein: 14g