Add the red lentils to the saucepan and sauté for a minute
Pour in the water, garlic and ginger and stir
Bring to a boil then simmer for 15 minutes
Stir in the miso paste
Optional: Add salt, pepper, sesame oil and scallions for garnish
Optional: Add 85g of crumbled and sautéed tempeh on top
Serve warm
