Spicy Miso Lentil Soup Recipe

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    "url": "https://cooking.nytimes.com/recipes/1026788-spicy-miso-lentil-soup",
    "name": "Spicy Miso Lentil Soup",
    "description": "This soup is simultaneously comforting, fresh and nasal-clearing — as good for sick days as for those crisp days of spring. The key is a spicy bright-green slurry made by blending a bunch of raw spinach, miso, lime juice, fresh chiles and ginger. Because it’s poured into the soup pot of tender lentils and rice right at the end, its color and flavor stays vibrant. For pops of savory nuttiness, top your bowls with slivers of shiitake mushrooms that have been browned in sesame oil. They make this soup especially satisfying, but you could also top bowls with stir-fried or roasted vegetables like asparagus and winter squash.",
    "author": {
      "@type": "Person",
      "name": "Ali Slagle"
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    "prepTime": "PT10M",
    "cookTime": "PT25M",
    "totalTime": "PT35M",
    "recipeYield": "4 servings",
    "recipeCuisine": "",
    "recipeCategory": "dinner, lunch, quick, weeknight, main course",
    "keywords": "brown lentil, budget, green lentil, jalapeño, miso, rice, serrano, soup, spinach, stovetop, dairy-free, healthy, vegan, vegetarian",
    "aggregateRating": {
      "@type": "AggregateRating",
      "ratingValue": 4,
      "ratingCount": 492
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    "nutrition": {
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      "@type": "NutritionInformation",
      "calories": 379,
      "unsaturatedFatContent": "4 grams",
      "carbohydrateContent": "68 grams",
      "cholesterolContent": null,
      "fatContent": "5 grams",
      "fiberContent": "8 grams",
      "proteinContent": "17 grams",
      "saturatedFatContent": "1 gram",
      "sodiumContent": "437 milligrams",
      "sugarContent": "3 grams",
      "transFatContent": "0 grams"
    },
    "recipeIngredient": [
      "1 cup green or brown lentils",
      "3/4 cup long-grain white rice",
      "Salt",
      "1 (5-ounce) package fresh baby spinach (about 6 cups, not packed)",
      "2 ½ tablespoons white miso",
      "1 inch fresh ginger, unpeeled and thinly sliced ",
      "1 or 2 serrano or jalapeño chiles, destemmed and halved",
      "1 lime, halved",
      "1 tablespoon toasted sesame oil, plus more for serving",
      "4 ounces shiitake mushrooms, destemmed and thinly sliced"
    ],
    "recipeInstructions": [
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        "@type": "HowToStep",
        "text": "In a medium or large pot, bring 6 cups of water, the lentils, rice and a pinch of salt to a boil over high. Reduce heat, cover and simmer, stirring occasionally, until the lentils are tender but not mushy and the rice is falling apart, 15 to 20 minutes."
      },
      {
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        "@type": "HowToStep",
        "text": "While the soup is simmering, in a blender, combine 1/4 cup water, the spinach, miso, ginger, one serrano and the juice from half the lime. Blend until smooth. Because the mixture will be thinned by the soup, it should be slightly too spicy; blend in more serrano until it is. Set aside."
      },
      {
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        "@type": "HowToStep",
        "text": "In a large skillet, stir together the oil, mushrooms and a pinch of salt over medium. Cook, stirring occasionally, until the mushrooms are browned, 7 to 9 minutes. Turn off the heat and let sit until the soup is ready."
      },
      {
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        "@type": "HowToStep",
        "text": "When the lentils are ready, turn off the heat. Stir in the blended greens. (Mixture will thicken as it sits). Season to taste with salt, then serve topped with the mushrooms, a squeeze of lime and a few drops of sesame oil."
      }
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    "datePublished": "2025-04-25T00:00:00.000Z",
    "dateModified": "2025-04-25T20:39:42.000Z",
    "review": [
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Gisele D"
        },
        "reviewBody": "I added cubes of tofu to marinate in the spinach cream. Came out really good!",
        "datePublished": "2025-06-22T20:30:41.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "s"
        },
        "reviewBody": "Really easy and quick. Nice flavor but nothing that truly wowed me.",
        "datePublished": "2025-06-21T16:30:26.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Helen"
        },
        "reviewBody": "This ended up very bland - and I had thought I would love it.  Have leftovers now and need to find a way to make them tasty......",
        "datePublished": "2025-06-18T04:06:15.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jenny G"
        },
        "reviewBody": "I used French lentils, which turned the rice grey. Together, they absorbed much of the 8 cups of water. I also used 2 serranos, which wasn't spicy enough. To eat the leftovers, I'll add coconut milk, garlic, more ginger, and dried red chili peppers. Here's hoping I can salvage it.",
        "datePublished": "2025-06-15T15:16:53.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jenny G."
        },
        "reviewBody": "You can, but the color will be dingier.",
        "datePublished": "2025-06-15T15:18:30.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Seth"
        },
        "reviewBody": "Can I use black rice for this?",
        "datePublished": "2025-06-14T11:21:22.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Maria"
        },
        "reviewBody": "Really nice and comforting soup! Feeds a lot more than 4 people. The shiitake mushrooms are amazing. Think it would be enough with 1 dl of rice. A standard spinach bag in Sweden is 200g which was perfect.",
        "datePublished": "2025-06-13T19:54:40.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Karen"
        },
        "reviewBody": "I prefer a thicker soup. This was tasty, especially with the toasted sesame oil. Next time I’ll use less water, maybe just 4 cups.",
        "datePublished": "2025-06-12T00:54:39.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Todd"
        },
        "reviewBody": "If you want to retain that vibrant green color, let the lentils and rice cool down before you add the spicy spinach blend! I took the lentils off the burner when they were done and immediately added the spinach mix. By the time I'd adjusted the seasoning, it had cooked to a drab olive color.",
        "datePublished": "2025-06-10T01:05:14.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "MK"
        },
        "reviewBody": "I made this for my husband who is vegan and has Covid (yes, in 2025).  It was great!  The color is fabulous, although it fades over time.  Like others, I added extra ginger, also extra lime (because it's always good) and made sure the green juice was too spicy as it said in the recipe.",
        "datePublished": "2025-06-09T16:47:06.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Carly"
        },
        "reviewBody": "I think this turned out great. Unique flavor profile. I was too lazy to do the mushrooms but think it would be delightful. Used French lentils. Heathy and hearty but bursting with flavor",
        "datePublished": "2025-06-09T18:34:19.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "M Wilson"
        },
        "reviewBody": "I had high hopes, but this was an odd soup, watery and with a gruel-y texture.",
        "datePublished": "2025-06-08T02:00:17.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Aude"
        },
        "reviewBody": "the spinach purée should be prepared and blended last minute to have a beautiful deep green color. afterwards it gets brownish which doesn't look as nice.\n\nI would double the quantity of shiitake as this is delicious when each spoon as a nice slice of sesame flavoured mushroom.\n\nquite good, will do again",
        "datePublished": "2025-06-07T20:01:10.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Danette Halloran"
        },
        "reviewBody": "Don’t hesitate to make this recipe. This is absolutely incredible! We were generous with the ginger because we love ginger. We added couple extra lines because we love lime, and we threw in some garlic. Wow!  I will be making this again and again and again and again. So good!",
        "datePublished": "2025-06-07T03:01:41.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Maura"
        },
        "reviewBody": "This is such a great recipe! It was fun to make, and it was bright, refreshing, and filling. 10/10\n\nI liked it vegan, but my husband and daughter prefer most meals with meat. The next time I make this, I'll boil and shred some chicken breasts and use the stock for the lentils and rice.",
        "datePublished": "2025-06-06T19:57:05.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Barbara"
        },
        "reviewBody": "Sorry, but this was the worst thing I've ever put in my mouth. With so many fabulous NYT (and Ali Slagle) recipes out there, skip this one.",
        "datePublished": "2025-06-05T21:01:46.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jeffrey"
        },
        "reviewBody": "@Tim \nA cup has 8 fluid ounces. The ounces you see on a pack of spinach (and most dry goods) are weight ounces. They’re different units! Hope this helps",
        "datePublished": "2025-04-26T20:26:36.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Ellen"
        },
        "reviewBody": "Really tasty! We had a 7oz bag of arugula in the house, so I used that instead. The bitterness was nice alongside the tartness of the lime. I also added some garlic. I only had brown rice in the house, so I let it cook for a bit before adding the lentils. Turned out great! Will definitely make this again.",
        "datePublished": "2025-04-27T05:28:33.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Tim"
        },
        "reviewBody": "?? Did you mean Miso-lentil combo? Mirin isn't in this recipe.",
        "datePublished": "2025-04-26T18:29:54.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Margaux Laskey, Associate Editor, New York Times Cooking"
        },
        "reviewBody": "This is really good with crumbled feta on top. That is all.",
        "datePublished": "2025-05-14T17:31:24.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Gibby"
        },
        "reviewBody": "@Bijou I’m so glad someone used my rice of choice, short-grain brown rice. My first thought was to wonder if I could use that instead.",
        "datePublished": "2025-04-27T14:33:10.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "swags"
        },
        "reviewBody": "@Tim it’s calling for one full 5oz clamshell container of spinach. That’s a standard grocery portion in the US. When you put the spinach from the plastic clamshell into a cup measure it should be about 6 cups. The technical conversions you shared make sense for liquid or a more dense ingredient like sugar but not spinach where less weight takes up much more space in a cup measure. Just get a 5oz clamshell at the grocery and you will be fine. Or if those aren’t available where you are, then forget the weight and just put the leaves in a cup measure until you have 6 cups.",
        "datePublished": "2025-04-26T20:55:28.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Bijou"
        },
        "reviewBody": "Hi\nI made this today. I didn’t have long grain white rice, so I used organic short grain brown rice with green lentils.  I also used two jalapeños, half not completely seeded… turned out amazing. My carnivorous husband said he REALLY like it.   I will definitely make it again… next time with the right (maybe) rice.",
        "datePublished": "2025-04-27T03:18:18.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "!"
        },
        "reviewBody": "There is no mirin in the soup, that will be why it's bizarre!",
        "datePublished": "2025-04-26T22:18:02.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jenn S"
        },
        "reviewBody": "I made this with half fresh spinach and half fresh nettles from my garden, blanched. If I make it again I’ll add more ginger and some garlic. I found the volume of greens to be completely insufficient and used nearly twice as much as the recipe called for. It’s very tasty and filling.",
        "datePublished": "2025-04-28T00:49:48.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "SDC"
        },
        "reviewBody": "Used 2x the amount of spinach, brown rice, 1/3 cup of miso, 3tbsp soy sauce, twice the amount of ginger and 5 jalapenos. Soup was mild, I think my jalapenos were not spicy at all. If I did it again I would use hotter peppers, like a habanero, and add more liquid because it gets quite thick. I recommend mixing in 1tbsp sesame oil for extra depth and umami.",
        "datePublished": "2025-04-29T02:05:53.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "A little strange?"
        },
        "reviewBody": "Love the idea and made it immediately per the recipe. Ok I have not done the mushrooms yet. I think the mirin-lentil combo is a little strange. Also it is turning a rather unappealing shade as the slurry sits in the soup. I saved some extra slurry to add as we eat it. That may be a cosmetic boost. I may add some cilantro and more lime. Will be interesting to see what other people think.",
        "datePublished": "2025-04-26T14:09:59.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Alina"
        },
        "reviewBody": "This soup made me feel powerful. Health bars fully restored. I'm ready for adventures now.",
        "datePublished": "2025-05-14T01:34:15.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Mary Katherine"
        },
        "reviewBody": "It may change the flavor profile. Fresh spinach is known for its mild and slightly sweet flavor, while frozen spinach can have a slightly more intense and earthy taste due to the freezing process.\n\nThat said, I think one 10 oz package of frozen spinach could be substituted for the fresh spinach.",
        "datePublished": "2025-05-01T16:42:46.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Tim"
        },
        "reviewBody": "Clarification request regarding the spinach: \n\n1 5oz of spinach or 6 cups, not packed\n\n5 oz is between a 1/2C and  3/4C. \n8oz=1C\n6C=48oz\n\nI don't understand how 5oz and 6C are being referred to as equal. By my calculations, there's a difference of 43ozs. That's significant and can completely change the the result. \nRecommendations?",
        "datePublished": "2025-04-26T18:04:40.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Oleander"
        },
        "reviewBody": "Just made this. Very good, very easy. Added Brown basmati rice— lentils and rice cooked nicely within 20 minutes on a gas stove. Added one bunch fresh spinach without stems— worked perfectly.\nA little bit more lime & garlic would add to the pungency. Overall pretty filling, very tasty, and easy.",
        "datePublished": "2025-04-27T22:22:45.000Z"
      }
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    "description": "This soup is simultaneously comforting, fresh and nasal-clearing — as good for sick days as for those crisp days of spring. The key is a spicy bright-green slurry made by blending a bunch of raw spinach, miso, lime juice, fresh chiles and ginger. Because it’s poured into the soup pot of tender lentils and rice right at the end, its color and flavor stays vibrant. For pops of savory nuttiness, top your bowls with slivers of shiitake mushrooms that have been browned in sesame oil. They make this soup especially satisfying, but you could also top bowls with stir-fried or roasted vegetables like asparagus and winter squash.",
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