Introduction

This Spicy Miso Lentil Soup is a comforting and flavorful meal that’s both hearty and nourishing. Packed with protein-rich lentils, fresh spinach, and a touch of heat from chiles, it’s perfect for a cozy day. The blend of miso and ginger adds a delicious umami depth that warms you from the inside out.

The image shows two white bowls filled with a vibrant green soup that has a thick, smooth texture with visible grains of rice and lentils mixed in. On top, there are several slices of dark brown, cooked mushrooms adding contrast and texture. One bowl has a silver spoon resting inside it, partially soaking in the soup. Near the bowls, a white plate holds lime wedges with a bright green and yellow color. All items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup green or brown lentils

3/4 cup long-grain white rice

Salt

1 (5-ounce) package fresh baby spinach (about 6 cups, not packed)

2 ½ tablespoons white miso

1 inch fresh ginger, unpeeled and thinly sliced

1 or 2 serrano or jalapeño chiles, destemmed and halved

1 lime, halved

1 tablespoon toasted sesame oil, plus more for serving

4 ounces shiitake mushrooms, destemmed and thinly sliced

Instructions

Step 1: In a medium or large pot, bring 6 cups of water, the lentils, rice, and a pinch of salt to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender but not mushy and the rice is falling apart, about 15 to 20 minutes.

Step 2: While the soup simmers, combine 1/4 cup water, the spinach, white miso, sliced ginger, one serrano chile, and the juice from half the lime in a blender. Blend until smooth. The mixture should be slightly spicier than you want because it will be thinned by the soup. Add more serrano chiles if you prefer extra heat. Set the blended greens aside.

Step 3: In a large skillet, heat the toasted sesame oil over medium. Add the sliced shiitake mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms are browned and tender, about 7 to 9 minutes. Turn off the heat and let them sit until serving.

Step 4: Once the lentils and rice are cooked, turn off the heat. Stir the blended spinach and miso mixture into the soup. The soup will thicken as it stands. Taste and adjust the seasoning with salt if needed.

Step 5: Serve the soup topped with the sautéed mushrooms, a squeeze of fresh lime, and a few drops of toasted sesame oil for extra flavor.

Tips & Variations

For a milder soup, reduce the number of chiles or remove the seeds before blending.

Substitute shiitake mushrooms with cremini or button mushrooms if preferred.

Add a soft-boiled egg on top for extra protein and richness.

If you want a thicker soup, use less water when cooking the lentils and rice.

FAQs

Can I use dried miso paste instead of white miso?

White miso is a fermented paste and not dried, so dried miso powder won’t provide the same flavor or texture. It’s best to use white miso paste for this recipe to achieve the intended umami taste.

Can I make this soup vegan?

Yes, this soup is naturally vegan as long as you do not add any animal products like eggs or broth. Use vegetable broth if you want a richer base instead of water.