Subtitle “the most creamy delicious lentils ever”, this miso lentil soup is served with pan-roasted sweet corn and zucchini, and topped with fresh herbs for a meal that tastes summery but is satisfying enough for the colder months too! The recipe is naturally vegan, gluten-free, and can be soy-free. I spent a good portion of...
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Subtitle “the most creamy delicious lentils ever”, this miso lentil soup is served with pan-roasted sweet corn and zucchini, and topped with fresh herbs for a meal that tastes summery but is satisfying enough for the colder months too! The recipe is naturally vegan, gluten-free, and can be soy-free.
These lentils are super umami thanks to a few tricks of mine:

Use an entire onion and take some time to get it nice and brown before adding the other ingredients.
Deglaze the pan with wine.
Stir in miso paste and almond butter at the end so that they don’t interfere with the lentils’ cooking and the bright flavor of the miso isn’t boiled away.

With summer produce at its finest, I had no choice but to add some beautiful crisp-tender local corn and zucchini (courgette) to bring everything together. An addition so lovely that I’ll probably do it every time from now on!

Also, I usually like my soups nice and thick. So this might look like more of a miso-y lentil stew. Add more vegetable brot...