Jane Goodall's Lentil-Miso Soup With Spinach

This hearty, nutritious recipe from Jane Goodall's cookbook, #EatMeatLess: Good for Animals, the Earth, and All, is sure to become a cozy family favorite.

lentil-miso-soup-recipe: Jane Goodall
Photo: Erin Scott

Easy to find and inexpensive, lentils are the plant-based eater's friend, delivering protein, fiber, and minerals in comforting soups like this one. Instead of using a meat-based stock, you'll add umami and depth to the soup with miso, a Japanese condiment made of fermented soybeans and sometimes other beans and grains.


  • 1 cup dried green lentils, sorted and rinsed

  • 1 rib celery, chopped

  • 1 large carrot, chopped

  • 2 cups cabbage, chopped

  • 2 tablespoons fresh ginger, peeled and chopped

  • ½ teaspoon red pepper flakes

  • ¼ cup red or white miso

  • 2 cups baby spinach, chopped


  1. In a large pot, combine the lentils and 6 cups water and place over medium-high heat. Add the celery, carrot, cabbage, ginger, and red pepper flakes as the water comes to a boil. Once it is boiling, cover and reduce the heat to medium-low. Cook, stirring occasionally, until the lentils are tender and starting to fall apart, about 1 hour. Uncover and add a little water if the soup is too thick.

  2. In a small bowl, mash the miso with 1⁄4 cup water to make a smooth paste. Stir the miso mixture into the lentils, add the spinach, and stir just until the soup is heated through and the spinach is wilted, 3–5 minutes.

  3. Ladle the soup into bowls and serve right away.

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