A warming, golden red lentil soup with turmeric, ginger, and cumin, finished off the heat with miso, soy sauce, and umeboshi vinegar to keep their living cultures. Blended smooth (or left a little chunky) and topped with pumpkin seeds and sprouts.
Soup
Seasoning & garnish
Prep the vegetables
Finely chop the onion. Peel the carrot and ginger and cut into smaller pieces; cut the celery or leek into half-moons.
Sauté and simmer
Heat the oil in a pot, sauté the onion and garlic, and add the spices. Add the carrot together with the lentils, pour in the water or stock, and cook until soft.
Season and serve
Turn off the heat, season with pepper, and stir the miso paste into the still-hot soup. Blend the soup (you can leave part of it chunky). Finish with soy sauce and umeboshi vinegar and serve sprinkled with pumpkin seeds or sprouts, or both.
Stir the miso into hot — not boiling — soup to preserve its beneficial live cultures.
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