Miso Cabbage Red Lentil Soup

Name: Miso Cabbage Red Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Japanese
Ingredients: 1-2 tablespoons oil (can use butter for more flavor if not vegan); 1 small onion - finely chopped (about 1 cup onion); 3 stalks celery - finely chopped (about 1 cup); 5 cups cabbage (from about 1/2 medium cabbage head); 3 medium carrots - finely chopped (about 1.5 cups); 4-6 Cloves Garlic - minced; 3 tablespoon Miso paste + 3 tablespoon water, whisked** (can sub 2 tablespoons soy sauce); 4 cups vegetable broth OR chicken bone broth (bone broth yields more protein); 3-4 cups water* (adjust to your soup thickness preference); 1 teaspoons Turmeric; 1 teaspoon paprika; 1 tablespoon thyme; 1 tablespoon oregano; 1/4 teaspoon black pepper (I used about 1/2 teaspoon); 1/2-1 teaspoon salt (adjust to your saltiness preference); Juice from 1/2 lemon; 3/4 cup finely chopped parsley (Can sub basil or whatever herb you have); 1 can Chickpeas - drained; ½ Cup dried red lentils (can also use brown or green lentils with varied cooking time); drizzle olive oil; red pepper flakes; additional fresh chopped parsley; toasty sourdough