This pressure cooker miso red lentil soup is sponsored by USA Pulses and Pulse Canada. As always, all opinions mentioned here are entirely my own.
Savory, rich, creamy, and VEGAN! Two weeks ago, I shared this chickpea corn chowder. Today we’re exploring another pulse focused recipe.
What are pulses?
Pulses are protein-packed, edible seeds that belong to the legume family. These include dry peas, chickpeas, lentils, and beans. Pulses are a low-fat source of protein. They’re high in fiber and loaded with nutrients. Best of all, pulses are sustainable. Pulse crops are drought tolerant and water efficient.
Miso Red Lentil Soup with shiitake and kale
We’re all busy. Even with all of life’s modern conveniences, there never seems to be quite enough time in the day to accomplish everything on your to-do list. I’ve got one of your meals covered. Here’s a simple and easy soup recipe that is quickly made using an electric pressure cooker.
This miso red lentil soup is great for lunch or dinner. It’s a thick, flavorful soup enriched with red miso paste and shiitake mushrooms for a punch of umami. To make the soup, onions, garlic, and fresh shiitake are sautéed in an electric pressure cooker (i.e. Instant Pot). Vegetable broth and red lentils are added. The pressure cooker is set to cook for 8 minutes. That’s it.
Red lentils are very delicate. During the cooking process they will soften and turn into a puree. No need to use an immersion blender. Once the soup is cooked, additional vegetable broth is added to thin out the mixture. The kale and miso paste is also added at the end. The residual heat of the soup will gently cook the kale leaves. Too much heat will kill the probiotics and nutrients in the miso paste. Adding the miso paste at the ends helps to keep all that good stuff intact.
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Pressure Cooker Miso Red Lentil Soup
Yield: serves 2 as an entree
- 1 Tablespoon grapeseed oil, or other neutral flavored oil
- 1 cup diced onion (1/2 medium onion)
- 3 garlic cloves, minced
- 1 cup (3 oz) fresh shiitake mushrooms, stems removed, sliced
- 1/4 teaspoon kosher salt
- 4 cups reduced-sodium vegetable broth*
- 1 cup red lentils, rinsed and drained
- 2 Tablespoons red miso paste*
- 2 cups red kale, stem removed, roughly chopped
- sliced green onions, to garnish
- chili oil, optional, to garnish
Set electric pressure cooker to "sauté" setting. Add oil. Once oil is hot, add onions and garlic. Cook until onions are almost translucent, about 2 minutes. Stir often to cook onions evenly. Add shiitake mushrooms and salt. Stir to combine and cook for about 1 minutes until warmed.
Add 3 cups of vegetable broth and drained red lentils. Cover with lid and lock in place. Make sure the pressure valve is on. Select "high pressure" and set for 8 minutes cook time. When timer beeps, allow pressure to release naturally for 10 minutes. After 10 minutes, manually release any remaining pressure.
Add in remaining 1 cup of vegetable broth, miso paste, and kale. Stir until miso paste has dissolved. Ladle warm soup into serving bowls. Garnish with sliced green onions and chili oil, if desired.
- Use a low sodium vegetable broth that is not heavy on tomato flavor.
- This is a vegan recipe, however, you can replace the vegetable broth for reduced-sodium chicken broth for even more savory flavor.
- This recipe uses red miso paste, also labeled as "aka miso." This produces a prominent, rich flavor. If you want a milder tasting miso, you can sub in white miso ("shiro miso").