Chicken and Lentil Soup with Homemade Miso
Recipe by Amergin from allrecipes.com
Dinner 4 Hr. 20 Mins.
Ingredients
8
8 servings
- •1 ½ cups frozen shelled soy beans
- •1 tablespoon unsalted peanuts
- •1 tablespoon oyster sauce
- •1 tablespoon tahini
- •1 teaspoon red pepper flakes
- •1 tablespoon rice vinegar
- •2 tablespoons chile oil
- •1 pound skinless, boneless chicken breasts, diced
- •10 cups water
- •1 (16 ounce) package dry lentils
- •2 large carrots, peeled and diced
- •1 cup chopped fresh spinach
- •½ cup diced cherry tomatoes
- •⅓ cup peanut butter
- •3 tablespoons chicken bouillon granules
- •2 teaspoons dried sage
- •2 teaspoons ground cumin
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil; spread soy beans on top.
- Bake in the preheated oven until slightly browned, about 20 minutes.
- Combine soy beans, peanuts, oyster sauce, tahini, and red pepper flakes in a food processor or blender. Blend into a fine paste. Place the paste in a container and add vinegar. Stir together. Cover and let stand until flavors meld, about 2 1/2 hours.
- Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes.
- Combine chicken and homemade miso in a large pot. Add water, lentils, carrots, spinach, and tomatoes. Bring to a boil. Reduce heat to low and stir in peanut butter, chicken bouillon, sage, and cumin. Cover and simmer for about 1 hour.
Nutritional Facts
Per 8 servings
- Calories: 381
- Carbohydrate: 40g
- Fat: 12g
- Fiber: 19g
- Protein: 30g
- Sugar: 4g
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