Sort ingredients
mkastler
QR Code
Listen
Pdf
HEAT oil in a large pot over medium. Add onion and carrots and cook until softened, 5 min. Stir in ginger and cook until fragrant, 2 min.
ADD broth, coconut milk, squash, lentils and 1 cup water and bring to a boil. Reduce heat to medium-low and simmer until lentils and squash start to break down and thicken the soup, 15 min.
STIR in kale and cook just until wilted, 1 min. Whisk miso with remaining ½ cup water in a small bowl until smooth, then stir into soup. Remove from heat. Add lemon juice. Serve with crusty bread for dipping.