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Pressure Cooker Miso Red Lentil Soup

Yield: serves 2 as an entree
Author: Maryanne Cabrera


  • 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").