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Title: Doenjang Lentil Soup
Categories: Korean, Soups
Yield: 6 Servings

1/2 c Dry red lentils
1/2 c Dry rice
1 tb Doenjang
8 c Vegetable stock
1 ts Extra virgin olive oil
1/2 Red onion; diced
1 c Carrots; diced
1 c Celery; chopped
3 cl Garlic; minced
1 ts Sea salt
1 ts Black pepper
1/2 ts Ground turmeric
1 ts Cumin
3 Bay leaves
2 c Kale; chopped
1/4 c Parsley; chopped
1/2 Lemon; juice of

Preparation time: 15 minutes
Cooking time: 45 minutes

A delicious lentil soup recipe packed with fortifying fiber and
amazing flavor!

In a large soup pot (I used a Dutch oven), add lentils, rice,
doenjang, and 2 cups of vegetable stock. Bring the stock to a boil
and then reduce heat to low, cover the pot with the lid, and let the
liquid simmer until it has completely evaporated (about 20 minutes).

While your lentils are cooking, in a large pan, add your olive oil and
medium high heat. When it begins to shimmer, saute the onion, carrot,
celery, and garlic with salt and pepper, until the carrots start to
soften and onions grow translucent (around 3 minutes). Add turmeric
and cumin and continue stirring until the veggies are well coated and
fragrant.

Next, add the vegetables to the pot of lentils, together with 6 cups
of vegetable stock. Drop in the bay leaves. Increase the heat again
to high and bring the pot to a boil, before reducing the heat to low
and letting the soup simmer until the rice and lentils are tender
(around 20 minutes).

Add kale, parsley and a squeeze of lemon and cook until kale begins
to wilt (around 3 minutes). Serve with a fresh crack of black pepper
and a drizzle of olive oil.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/easy-delicious-doenjang-lentil-soup/>

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