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]








  • 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


  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.

Nutritional Information

Per Serving: Calories: 296 | Carbs: 35 g | Fat: 12 g | Protein: 14 g | Sodium: 1437 mg | Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.