Recipes Nugget Markets Signature Recipes
Vegan Asian Lentil Soup
- Prep time
- 25 minutes PT25M
- Cook time
- 30–40 minutes PT40M
- Yield
- 4 servings
- Difficulty
Absolutely packed with veggies, this plant-based soup satisfies with its rich umami flavor. Add more red chili flakes if you want to kick up the heat!
Ingredients
- 2 tablespoons vegetable oil
- 1 piece lemongrass, crushed and cut into 3–4 pieces
- 2 tablespoons julienned ginger
- 4 cloves garlic, sliced thin
- 8 shiitake mushrooms, cut into ¼-inch slices
- 1 onion, julienned
- 2 carrots, medium diced
- 2 ounces mirin
- 2 ounces rice wine vinegar
- 5 cups vegetable stock
- ¼ cup green lentils, sorted for stones and rinsed
- 1 cup shredded cabbage
- Kosher salt, to taste
- ½ teaspoon red chili flakes
- 2 scallions, bias cut, for garnish
Preparation
Heat vegetable oil in an 8-quart sauce pot on medium heat. Add lemongrass, ginger and garlic, and sauté until wilted and aromatic. Add shiitake mushrooms, onions and carrots, then sauté for 1–2 minutes, or until onions are translucent.
Add mirin and rice wine vinegar and reduce to a light syrup. Add vegetable stock and lentils and bring to a simmer. Cook on low for 20–30 minutes, or until the lentils are tender but still hold their shape.
Remove lemongrass, fold in cabbage and season with salt and red chili flakes. Simmer for 2 minutes, then serve garnished with scallions.
