Jane Goodall's Lentil-Miso Soup With Spinach

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.

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.

Ladle the soup into bowls and serve right away.