Subtitle “the most creamy delicious lentils ever”, this miso lentil soup is served with pan-roasted sweet corn and zucchini, and topped with fresh herbs for a meal that tastes summery but is satisfying enough for the colder months too! The recipe is naturally vegan, gluten-free, and can be soy-free.
I spent a good portion of this past weekend up in central Pennsylvania helping race crew for my incredible friend Eric who ran a ONE HUNDRED MILE race, successfully completing it after hours upon hours of highly technical trails. I got to tag along for part of the course as a pacer!
After about 9 hours of running in the summer heat I was craving everything salty and calorie-dense. So as soon as my legs started working again (not that I can even complain – it’s not like I ran 100 miles), I whipped up another batch of my miso lentil soup because I just knew it would hit the spot. And now I have finally photographed it to share it with you today!
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I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
