Miso is a Japanese fermented paste made from soybeans, salt and grain – most commonly rice or barley – and a living culture that is used to initiate the fermentation process. The nutrient-rich soybeans are made more digestible by fermentation. Miso can be used to flavour many different dishes such as gravies, dressings, dips and soups.
1 tablespoon vegetable oil 1/2 onion, diced
2 cloves garlic, minced
2 cups diced carrot
5 cups water
1 cup red lentils
1/2 teaspoon ground cumin seed
2 tablespoons miso
1/2 teaspoon salt
Heat oil in a pot over medium heat and cook the onions for 3-5 minutes or until tender. Add the garlic, carrots and cook for 3 minutes. Add water, lentils, cumin, bring to boil, reduce heat, cover and simmer for 20-25 minutes or until lentils have disintegrated. Mix miso and salt in a small bowl along with a small amount of the liquid from the soup. Stir mixture until smooth, add it to the soup and serve.
Vesanto Melina is a Langley dietitian and author (www.nutrispeak.com). Saturday January 28: Meet Vesanto at an author event at Wendel’s Bookstore and Café in Fort Langley, 3-7PM, www.wendelsonline.com. While you’re there, treat yourself to a warming bowl of soup.