Watery Lentil Alphabet Soup with Tofu, Seeds, Mushrooms & Miso

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 tbsp olive oil in a large pot. Add onion, carrots, and frozen celery. Cook for 6–8 minutes until soft.

Step 2

Stir in garlic, paprika, thyme, and bay leaf. Cook 1 minute.

Step 3

Stir in brown and beluga lentils and tomato paste. Mix well.

Step 4

Pour in 4 cups broth + 2 cups water. Bring to a boil, reduce heat, and simmer for 20 minutes.

Step 5

Add the sliced mushrooms and simmer for 5 minutes.

Step 6

Add tofu, chopped mangold, pasta mix, flax, sunflower seeds, and hemp hearts. Simmer another 10 minutes, or until pasta is just tender.

Step 7

Turn off the heat. In a small bowl, stir 1–1.5 tbsp miso paste into a ladle of hot soup broth to dissolve. Stir that back into the pot.

Step 8

Add lemon juice if using.

Step 9

Sprinkle 1 tsp nutritional yeast on top for B12