I often make this vegan miso lentil stew but got some hints from Middle Eastern lentil stew with lemon and mint leaves. I squeezed 1/2 lemon when I add miso paste. I also discovered that the burdock roots (gobo) are tasty with miso and lemon. If you cannot find the burdock, you don't need to add it.
Vegan Miso Lentil Stew
2 Tablespoons olive oil
1 large garlic clove, chopped
1 medium onion, diced
1/2 carrot, diced
1 burdock root, cut into 2-inch pieces
1 cup lentils, rinsed, picked over
6 cups water or vegetable or seaweed broth
¼ cup (about 60g) miso, dissolved in the soup using a ladle
1/2 lemon, squeezed
salt and pepper
1. In a large saucepan, heat olive oil over medium heat. Add garlic and onion and season with salt and pepper. Cook for 3-4 minutes until onion becomes golden brown.
2. Add carrot and burdock roots to the pan along with the lentils and continue to saute.
3. Briefly stir the ingredients to combine for 5 minutes.
4. Add water (or broth) and place a lid on the pan. Turn the heat up to medium to high and bring the stew up to a boil. Once the stew reaches a boil, turn the heat down to low and let it cook for 20 minutes.
5. Turn off the heat and dissolve miso in a ladle with the soup. Once all the miso dissolved, add lemon juice and turn the heat back on. When the miso soup reaches boiling, turn off the heat.
6. Serve with chapati, baguette, or rice.
Whole Wheat Chapati
1 cups whole wheat flour
a pinch of salt
3/4 cup water
1. Combine whole wheat flour and salt in a bowl.
2. Add water little by little until the dough is easy to handle.
3. Sprinkle a little flour onto a flat surface and divide the dough into six pieces and roll each into a ball. Roll it out into a thin round using a rolling pin.
4. Heat a shallow frying pan or a griddle over medium-high heat. Cook each dough round on griddle for 1 minute, until dough bubbles and blisters appear. Turn it over and cook the other side until lightly browned.