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Post by ruth on May 26, 2009 23:43:18 GMT
2 tablespoons sesame oil 1/2 onion, diced 1 carrot, chopped 1 celery stalk, diced Pinch sea salt and black pepper 1 tablespoon dried oregano 8 cups of spring water 1 cup green lentils, washed and drained 2 bay leaves 1 inch fresh ginger, minced 2 tablespoons shoyu 2 tablespoons miso, any variety 1 scallion, cut on diagonal, for garnish
Heat oil in stockpot. Sauté onions until translucent with pinch of salt. Sauté carrots & celery next for a few minutes. Add oregano and another pinch of salt and pepper. Sauté for 1 minute. Add water, bay leaf, and lentils. Bring to boil. Simmer with lid on for 35 minutes. Add shoyu and continue to simmer for 3-5 minutes until lentils are tender.
Turn off flame. In a small bowl or tea cup, dilute miso with a little cooking liquid. Stir miso into soup and let sit for 5 minutes to let miso incorporate and activate. Taste to see if more salt is needed.
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