Miso Soup With Garlicky Lentils, Kale, and Mushrooms

This miso soup is such a quick dinner to throw together, it's guaranteed to become a household favorite. It's perfectly packed with protein, fiber, and secret hidden veggies. It's extra-filling and extra satisfying, and particularly awesome to make a big batch to eat throughout the week. We're all about not having to spend the whole week planning and re-planning food.

MISO SOUP WITH GARLICKY LENTILS, KALE, AND MUSHROOMS [VEGAN]

INGREDIENTS

• 1 1/2 tablespoons coconut oil
• 2 cloves garlic
• 1 medium yellow onion
• 1 cup white mushrooms
• 3 cups vegetable broth
• 3 teaspoons miso paste
• 1 cup cooked lentils
• 2 cups kale

PREPARATION

1. Dice onions into 1/2-inch pieces and finely mince garlic.
2. Wash mushrooms and remove stems. Roughly chop into quarters.
3. In a large pot, heat oil over medium heat.
4. Add garlic and saute 30 seconds until fragrant.
5. Add onions and cook until softened, about 3 minutes.
6. Add mushrooms and cook until they start to release their juices, about 5 minutes.
7. Pour vegetable broth into the pot and bring to a boil.
8. Once boiling, reduce heat, stir in lentils and miso paste.
9. Cook together for 5 minutes, then add kale and cover to cook for 3 minutes more.
10. Once kale is wilted, remove from heat and serve.

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