Miso soup with lentils and tofu garnished with slivered almonds and scallions

A simple, warm and nourishing soup with a little extra spice good for the cold of winter or the heat of summer.


4 cups water, divided
1/2 cup dry French lentils
1 sprig kombu (about 1″)
2 cups vegetable stock
1/2t coarse sea salt
200g tofu, cubed (1/2″)
1T fresh garlic, minced
4 scallions, minced (4″ green reserved for garnish)
1T tamari
1/2t toasted sesame oil
2T white miso
Sea salt to taste
2T slivered almonds
2T nutritional yeast
Black, white or cayenne pepper, red Thai chili paste, or similar to taste


In a large sauce pan with a lid, bring 2 cups water to a boil.
Add the lentils and kombu, cover, reduce heat to low and simmer for 30 minutes.
Drain and rinse the lentils and kombu.
Bring the remaining 2 cups water and the stock to a boil.
Return the lentils and kombu to the pan.
Add the sea salt, tofu, garlic, scallions, tamari and sesame oil.
Cover, reduce heat to low and simmer another 15 minutes or until the lentils are soft.
Remove from heat, add the white miso and nutritional yeast.
Stir until the miso is dissolved, and let stand 5 minutes to cool.
Season with salt to taste.
Ladle out the soup and garnish with 1T almonds, scallion greens sliced on a 45 degree angle and the nutritional yeast.
Spice the soup up with black, white or cayenne pepper, Thai chili, or similar.

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