Spicy Miso Lentil Soup Recipe

Introduction

This Spicy Miso Lentil Soup is a comforting and flavorful dish that combines tender lentils, fresh spinach, and a spicy kick from serrano chiles. It’s a nourishing meal perfect for chilly days or when you crave something warm and satisfying.

Ingredients

• 1 cup green or brown lentils
• 3/4 cup long-grain white rice
• Salt, to taste
• 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

1. 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, cover, and simmer, stirring occasionally, until the lentils are tender but not mushy and the rice is falling apart, about 15 to 20 minutes.
2. Step 2: While the soup is simmering, combine 1/4 cup water, spinach, miso, ginger, one serrano chile, and the juice from half the lime in a blender. Blend until smooth. It should be slightly too spicy since it will be thinned by the soup; add more serrano if needed. Set aside.
3. Step 3: In a large skillet, heat the toasted sesame oil over medium. Add the mushrooms and a pinch of salt, stirring occasionally, until the mushrooms are browned, about 7 to 9 minutes. Remove from heat and let sit until ready to serve.
4. Step 4: When the lentils and rice are ready, turn off the heat and stir in the blended spinach mixture. The soup will thicken as it sits. Season to taste with salt, then ladle into bowls and top with the sautéed mushrooms, a squeeze of lime, and a drizzle of sesame oil.

Tips & Variations

• For a milder soup, reduce the number of chiles or remove the seeds before blending.
• You can substitute shiitake mushrooms with cremini or button mushrooms if preferred.
• Add a splash of soy sauce or tamari to deepen the umami flavor.
• Use kale or Swiss chard instead of spinach for a different leafy green variation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the soup if it has thickened. Do not freeze, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green or brown lentils?

Red lentils cook faster and tend to break down more, resulting in a creamier soup. You can use them, but reduce the cooking time and expect a slightly different texture.

Is white miso necessary, or can I use other types?

White miso is milder and sweeter, which balances the spiciness well. You can use yellow or red miso, but these have stronger flavors and may alter the soup’s taste.

Spicy Miso Lentil Soup Recipe

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4.7 from 80 reviews

This Spicy Miso Lentil Soup is a comforting and nutritious bowl featuring tender lentils and rice cooked in water and seasoned with salty white miso, spicy serrano chiles, and fresh ginger. A vibrant blended spinach-miso mixture adds depth and creaminess, while sautéed shiitake mushrooms and toasted sesame oil give a rich umami finish. Perfect as a warming, wholesome meal that combines Asian-inspired flavors with hearty ingredients.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup green or brown lentils
• 3/4 cup long-grain white rice
• Salt, to taste
• 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
• 6 cups water (for cooking lentils and rice)
• 1/4 cup water (for blending)

Instructions

1. Cook Lentils and Rice: 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. Once boiling, reduce the heat to low, cover the pot, and simmer while stirring occasionally. Cook until the lentils are tender but not mushy and the rice is breaking apart, about 15 to 20 minutes.
2. Prepare the Spinach-Miso Blend: While the soup simmers, add 1/4 cup water, fresh baby spinach, white miso, sliced ginger, one serrano chile, and juice from half a lime into a blender. Blend until completely smooth. The mixture should be slightly spicier than desired because it will be diluted by the soup. If needed, add more serrano chiles and blend again to reach the right level of spiciness. Set aside.
3. Sauté Mushrooms: Heat a large skillet over medium heat and add toasted sesame oil, sliced shiitake mushrooms, and a pinch of salt. Stir occasionally and cook until mushrooms are browned and tender, about 7 to 9 minutes. Once done, turn off the heat and let the mushrooms sit until ready to serve.
4. Combine and Finish Soup: When lentils and rice are cooked, turn off the heat. Stir in the blended spinach-miso mixture into the pot. The mixture will thicken as it sits. Taste and adjust seasoning with salt as needed.
5. Serve: Ladle soup into bowls. Top with the sautéed shiitake mushrooms, a squeeze of fresh lime juice, and a few drops of toasted sesame oil for extra flavor. Serve hot and enjoy a well-balanced, spicy, and umami-rich lentil soup.

Notes

• Adjust the number of serrano or jalapeño chiles depending on your spice tolerance.
• Make sure not to overcook the lentils to avoid a mushy texture; they should be tender but hold some shape.
• The blended spinach-miso mixture adds creaminess without dairy, making this soup vegan-friendly.
• Sautéed mushrooms add umami and texture contrast, but can be omitted or replaced with other mushrooms.
• Extra toasted sesame oil can be added when serving to enhance flavor.
• Use low-sodium miso if you want to control the salt content more precisely.

Keywords: spicy miso soup, lentil soup, vegan soup, shiitake mushrooms, spinach soup, healthy soup, Asian soup recipe, one-pot soup, comfort food