Doenjang Lentil Soup
A delicious lentil soup recipe packed with fortifying fiber and amazing flavor!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup red lentils (uncooked)
- 1/2 cup rice (uncooked)
- 1 tbsp doenjang
- 8 cups vegetable stock
- 1 teaspoon extra virgin olive oil
- 1/2 diced red onion
- 1 cup diced carrots
- 1 cup chopped celery
- 3 cloves minced garlic
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 teaspoon ground turmeric
- 1 teaspoon cumin
- 3 bay leaves
- 2 cups chopped kale
- 1/4 cup chopped parsley
- juice of 1/2 lemon
Instructions
- 1
In a large soup pot (I used a Dutch oven), add lentils, rice, doenjang, and 2 cups of vegetable stock. Bring the stock to a boil and then reduce heat to low, cover the pot with the lid, and let the liquid simmer until it has completely evaporated (about 20 minutes).
- 2
While your lentils are cooking, in a large pan, add your olive oil and medium high heat. When it begins to shimmer, sauté the onion, carrot, celery, and garlic with salt and pepper, until the carrots start to soften and onions grow translucent (around 3 minutes). Add turmeric and cumin and continue stirring until the veggies are well coated and fragrant.
- 3
Next, add the vegetables to the pot of lentils, together with 6 cups of vegetable stock. Drop in the bay leaves. Increase the heat again to high and bring the pot to a boil, before reducing the heat to low and letting the soup simmer until the rice and lentils are tender (around 20 minutes).
- 4
Add kale, parsley and a squeeze of lemon and cook until kale begins to wilt (around 3 minutes). Serve with a fresh crack of black pepper and a drizzle of olive oil.