Food Recipes 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. By Dr. Jane Goodall, DBE Dr. Jane Goodall, DBE Dr. Jane Goodall is a world-renowned ethologist and conservationist. Known for her work with chimpanzees, she is a UN Messenger of Peace and advocates for ecological preservation. Through the work of her Jane Goodall Institute and programs like Roots & Shoots, Jane promotes environmental research and conservation. Her work, writing, and speaking engagements also empower people around the globe to effect change. Highlights: * Recipient of Medal of Tanzania * Recipient of the National Geographic Society's Hubbard Medal * Recipient of Japan's Kyoto Prize * Recipient of the Prince of Asturias Award for Technical and Scientific Research * Recipient of the Benjamin Franklin Medal in Life Science * Recipient of the UNESCO 60th Anniversary Medal * Recipient of the Gandhi/King Award for Nonviolence * United Nations Messenger of Peace, April 2002 * Dame of the British Empire, 2004 * France's Legion of Honor, 2006 * Honorary Doctorates from: University of St Andrews; Goldsmiths, University of London; Utrecht University, Holland; Ludwig-Maximilians University, Germany; Stirling University, Scotland; Providence University, Taiwan; University of Guelph and Ryerson University, Canada; Buffalo University; Tufts University; and others throughout the U.S.A. * 2017 National Geographic documentary JANE * 2002 film, Jane Goodall's Wild Chimpanzees * Author of numerous books, about her work, autobiographies, children's books, and a recipe book titled #EATMEATLESS: Good for Animals, the Earth & All Real Simple's Editorial Guidelines Published on April 19, 2021 Print Share Share Tweet Pin Email Photo: Erin Scott Servings: 4 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. Ingredients 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 Directions 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. Print