Lentil & Tomato Soup

This lentil soup has a quiet umami secret. Miso paste and arame seaweed disappear into the blend but leave behind a savory depth that makes this taste far more complex than your standard lentil-tomato combination.

Rosemary sauteed with onions and garlic at the start fills the kitchen with a piney, resinous aroma that carries through the finished soup. Cumin adds warmth without heat, rounding out the earthy lentils.

Blending everything smooth gives you a velvety, creamy texture without adding any cream. The lentils and vegetables do all the thickening work.

Chef Tips

• Add the miso after removing from heat before blending. Boiling miso kills its beneficial cultures and dulls the flavor.
• Use red lentils if you want a smoother puree. Brown or green lentils hold their shape more and may need extra blending.
• The arame seaweed is subtle but important. It adds minerals and a faint ocean-like savory note that complements the miso. Find it in the Asian aisle or health food section.
• This soup thickens as it sits. Thin with stock or water when reheating.

Variations

• Skip the seaweed and add a tablespoon of soy sauce for a more accessible umami boost.
• Stir in a handful of fresh spinach before blending for added color and nutrition.
• Top with a swirl of coconut cream and a pinch of smoked paprika for a richer presentation.