Have you ever made a meal that made you go “wowowowowwww?” I know it can’t just be me lol. Well add this miso tahini veggie and lentil soup to the list because you are going to do just that, say “wowwowowowow.”

pictured above: miso tahini soup topped with Italian sausage inspired plant based crumbles, chili crisp, black sesame seeds, and cilantro

pictured above: miso tahini soup topped with miso tahini dressing, leek micro greens, black sesame seeds, and red pepper flakes. soup is paired with a plant based cheese quesadilla

This recipe was inspired by a video I saw online and since it included some of my favorite ingredients like miso paste, carrots, lentils, etc, I knew I had to make a version of it with my own spin to it.

Here’s everything you will need to make this delicious soup:

Red Lentils - Here are the ones that I use but you can find these at most grocery stores
Tahini - This is made up of toasted sesame seeds and adds a nice nutty flavor to the soup. Here are some tahini brands you can shop: option 1, option 2
Miso Paste
Yellow Onions
Carrots
Celery
Fresh Garlic
Fresh Ginger
Green Cabbage
Better than bouillon low-sodium vegetable base
Water
Seasonings: garlic powder, onion powder, ground turmeric, salt and black pepper to taste

Watch The Video!

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on social media (Instagram, YouTube, TikTok)

Ingredients:

Base of the Soup

1 cup red lentils, rinsed thoroughly

2 cups carrots, diced

1 cup celery, diced

2 1/2 cups green cabbage, chopped into bite-sized pieces

1 medium yellow onion, diced (about 3/4 cup)

3 cloves garlic, minced (about 1 tbsp)

1/2 - 1 tbsp fresh ginger, minced

2 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp ground turmeric

Salt and freshly ground black pepper to taste

4-5 cups water

Miso Tahini Cream

1/4 cup tahini

2 tbsp white or yellow miso paste (lower sodium than red miso)

1/3 cup water

Optional Toppings

Chili crisp

Black sesame seeds

Red pepper flakes

Cilantro or Sprouts/Microgreen

Cooked plant based crumbles

Instructions:

Sear the veggies: Heat a dutch oven or large heavy-bottomed pot over medium heat. Add 2 tbsp olive oil, then add the diced onions, carrots, and celery with a pinch of salt. Cook for 5-7 minutes until the vegetables begin to soften and the onions become translucent

Add the cabbage, minced garlic, and ginger to the pot along with another pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the cabbage begins to wilt

Add the lentils and seasonings: Add the rinsed red lentils to the pot. Stir in the Better Than Bouillon vegetable base, garlic powder, onion powder, turmeric, cumin, and any additional seasonings you'd like to use. Stir well to coat all ingredients with the spices.

Simmer: Pour in 4 cups of water and stir to combine. Bring the mixture to a gentle boil, then reduce heat to simmer. Cover with a lid and cook for 25-30 minutes, stirring occasionally to prevent sticking. The lentils should become very soft and begin to break down slightly.

Prepare the Miso-Tahini Mixture: While the soup simmers, in a small bowl, whisk together the miso paste, tahini, and 1/4 cup of water until smooth.

Finish the Soup and enjoy: During the last 5 minutes of cooking, stir in the miso-tahini mixture. Reduce heat to low and allow to simmer gently for 5 more minutes, but do not boil.

Taste and adjust as needed

Remove from heat, serve with optional toppings and enjoy!