Thursday, January 28, 2010

Lentil-Vegetable Soup with Red Wine and Miso


It's soup time! This is adapted from the "Lentil and Escarole" soup in The Mediterranean Vegan Kitchen cookbook. I swapped escarole for kale and added potatoes, summer savory, red wine and red miso paste. It also has onions, garlic, celery and carrots. So hearty and delicious!

Edited to add: This soup gets very thick the following day and turns into stew! Yum!

9 comments:

HayMarket8 said...

SOOOOUUUPPPP! I love soup! I need to make some right away!

The Kuntrageous Vegan said...

I have that book and I've hardly made anything out of it-I always seem to pick it up when tomoatoes and eggplant and basil are all out of season. I have all the ingredients for this though (minus escarole, plus kale haha!), I'll have to make it!

kmouse said...

You must make it. Add a glug of red wine and a tsp. of miso if you have it!

VITAMIX CHICK said...

That sounds like a good one to try. I'm going to be doing some asparagus soup tonight since more cool weather is heading our way. Thanks for all the great recipes!

Jennifer (of Veg*n Cooking) said...

It is really cold and gloomy here and soup is just the thing. This looks quite tasty - hearty and filling too. I bet it would be perfect with a chewy ciabatta or something. Yum!

Tami (Vegan Appetite) said...

Mmmmmm...lentil soup! Looks delish!

Sarah said...

looks amazing!

Monique a.k.a. Mo said...

Looks fab. I could go for some soup right about now.

Oraphan said...

Your lentil soup looks and sounds fantastic! I love the idea of adding red wine and miso, YUM!