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Pressure Cooker Miso Red Lentil Soup

Yield: serves 2 as an entree
Author: Maryanne Cabrera

Ingredients

  • 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

Instructions

  • 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. 

Notes

  • 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").