Chicken And Lentil Soup With Homemade Miso Recipes

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CHICKEN AND LENTIL SOUP WITH HOMEMADE MISO



Chicken and Lentil Soup with Homemade Miso image

Homemade miso and peanut butter bring an Asian feel to this flavorful soup. I like to serve this with my homemade rye bread for dipping!

Provided by Amergin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 4h20m

Yield 8

Number Of Ingredients 17

1 ½ cups frozen shelled soy beans
1 tablespoon unsalted peanuts
1 tablespoon oyster sauce
1 tablespoon tahini
1 teaspoon red pepper flakes
1 tablespoon rice vinegar
2 tablespoons chile oil
1 pound skinless, boneless chicken breasts, diced
10 cups water
1 (16 ounce) package dry lentils
2 large carrots, peeled and diced
1 cup chopped fresh spinach
½ cup diced cherry tomatoes
⅓ cup peanut butter
3 tablespoons chicken bouillon granules
2 teaspoons dried sage
2 teaspoons ground cumin

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil; spread soy beans on top.
  • Bake in the preheated oven until slightly browned, about 20 minutes.
  • Combine soy beans, peanuts, oyster sauce, tahini, and red pepper flakes in a food processor or blender. Blend into a fine paste. Place the paste in a container and add vinegar. Stir together. Cover and let stand until flavors meld, about 2 1/2 hours.
  • Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes.
  • Combine chicken and homemade miso in a large pot. Add water, lentils, carrots, spinach, and tomatoes. Bring to a boil. Reduce heat to low and stir in peanut butter, chicken bouillon, sage, and cumin. Cover and simmer for about 1 hour.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 39.7 g, Cholesterol 29.6 mg, Fat 12.1 g, Fiber 18.9 g, Protein 29.6 g, SaturatedFat 2.3 g, Sodium 540.4 mg, Sugar 3.5 g

MOROCCAN LENTIL SOUP WITH VEGGIES



Moroccan Lentil Soup with Veggies image

My family and I have been trying to eat healthy, so I started adding veggies to all my soups. This recipe is easy to make, fun, and delicious. You can modify it in many ways; add your own favorite cooking oil, as well as your own greens. Serve with toasted rosemary bread. Yum!

Provided by Sassy Moroccan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h15m

Yield 7

Number Of Ingredients 16

¼ cup olive oil
4 large carrots, chopped
1 large white onion, finely chopped
2 teaspoons kosher salt
2 teaspoons chopped fresh parsley
1 teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon dried tarragon
½ teaspoon cumin
1 (16 ounce) package dry lentils
1 cup crushed tomatoes
2 quarts vegetable broth
1 (10 ounce) package spinach
1 large zucchini, cut into small pieces
1 pinch salt to taste
1 teaspoon olive oil, or to taste

Steps:

  • Heat 1/4 cup olive oil in a large pot over medium heat. Cook and stir carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin in the hot oil until the onion is translucent, 5 to 7 minutes.
  • Stir lentils and tomatoes into the carrot mixture. Pour vegetable broth over the vegetables, stir, and bring to a boil. Reduce heat to low, place a cover on the pot, and simmer until the lentils are tender, 45 to 50 minutes.
  • Stir spinach and zucchini into the broth mixture; simmer until the zucchini is tender, about 7 minutes more. Remove pot from heat and season soup with salt. Drizzle 1 teaspoon olive oil over the soup before serving.

Nutrition Facts : Calories 390 calories, Carbohydrate 56.1 g, Fat 10.2 g, Fiber 24.4 g, Protein 20.7 g, SaturatedFat 1.3 g, Sodium 1190.9 mg, Sugar 8.6 g

CHICKEN AND LENTIL SOUP



Chicken and Lentil Soup image

Make and share this Chicken and Lentil Soup recipe from Food.com.

Provided by - Carla -

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 large carrot, chopped
1 onion, chopped
1 leek, whites only, chopped
1 stalk celery, chopped
4 ounces mushrooms, chopped
3 tablespoons dry white wine
4 cups chicken broth
2 teaspoons dried thyme
1 bay leaf
1/2 cup brown lentils
8 ounces cooked chicken, diced
salt & freshly ground black pepper
freshly chopped thyme, to garnish

Steps:

  • Melt the butter in a large saucepan.
  • Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened.
  • Stir in the wine and chicken broth.
  • Bring to a boil.
  • Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes.
  • Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time.
  • Stir in the diced chicken and season to taste with salt and pepper.
  • Cook until just heated through.
  • Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.

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