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RED LENTIL SOUP WITH SWEET POTATO
l cup red dried red lentils, rinsed well
5-6 cups spring or filtered water
1 postage size piece kombu
l onion diced
1 carrot diced
2 stalks of celery with leaves, diced
1/2 sweet potato, cut into small pieces
sweet white miso and brown miso
In a small amount of the water (enough to cover all of the ingredients)
simmer onions until the strong aroma of the onions is gone (about 5-10
minutes). Add the kombu, celery, carrots and sweet potato and cook for
about 20-25 minutes until the lentils are almost soft. Add the rest of
the water and cook for another 10-15 minutes. Mix the white and brown
miso together using some of the soup liquid to form a paste. Use 1 level
teaspoon of miso per cup of soup liquid. Add this to the soup and simmer
gently for 2-3 minutes. Do not bring the soup to the boiling point after
the miso has been added as this will destroy the beneficial enzymes of
the miso. Serve garnished with chopped parsley.
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