Vegan Miso Lentil Stew with Lemon & Burdock Root

This nourishing vegan stew is one of my go-to dishes. It’s inspired by the comforting flavors of Japanese miso soup and the bright, herbal notes of Middle Eastern lentil stews, especially those made with lemon and mint. One day, I tried adding burdock root (gobo), and it turned out to pair beautifully with the miso and citrus. If you can’t find burdock, no worries, the stew is just as delicious without it.

Vegan Miso Lentil Stew with Lemon & Burdock Root

Burdock Roots

Ingredients

<Serves: 4>

2 tbsp olive oil

1 large garlic clove, chopped

1 medium onion, diced

1/2 carrot, diced

1 burdock root (gobo), peeled and cut into 2-inch sticks (optional)

1 cup dried lentils, rinsed and sorted

6 cups water or vegetable/seaweed broth

1/4 cup (about 60g) miso paste (white or yellow), dissolved

Juice of ½ lemon

Salt and pepper, to taste

Instructions:

1. Sauté aromatics. In a large saucepan, heat olive oil over medium heat. Add garlic and onion with a pinch of salt and pepper. Sauté for 3–4 minutes, until onions turn golden.

   
   

2. Add vegetables and lentils. Stir in diced carrot, optional burdock root, and lentils. Cook for another 2–3 minutes to blend flavors.

   
   

3. Simmer the stew. Add the water or broth, cover, and bring to a boil. Once boiling, reduce the heat to low and simmer for about 20 minutes, or until the lentils are tender.

   
   

4. Finish with miso and lemon. Turn off the heat. In a ladle or small bowl, dissolve the miso paste using some of the hot broth, then stir it back into the stew. Add the lemon juice. Gently reheat without boiling to preserve the miso’s delicate flavor and probiotics.

   
   

5. Serve warm. Enjoy with chapati, crusty baguette, or a bowl of rice. Optionally, top with fresh mint or herbs for extra brightness.

Posted on June 12, 2019