Miso lentil & cabbage soup

• olive oil↗1 tbsp tbsp
• pancetta↗150g g

  or chopped bacon

• sliced mushrooms300g g
• olive oil↗1 tbsp tbsp
• chopped onion1
• chopped garlic cloves4
• unpeeled sliced carrots4
• sliced sticks of celery↗3
• miso↗2 tbsp tbsp
• vegetable stock↗500ml ml
• washed and drained dried green lentils200g g
• white cabbage↗½ head of chopped

  ½ head of chopped

• yogurt↗spoonful of thick

  spoonful of thick

Step-by-step instructions

1. 1

   Heat the olive oil in a deep pan over a medium-high heat. You can make this completely veggie, but if you have around 150g pancetta or chopped bacon to use, tip this in and brown all over before removing with a slotted spoon. Stir in the sliced mushrooms and brown all over before transferring to a bowl.

2. 2

   Pour in the olive oil, then tip in the chopped onion, the garlic cloves, sliced carrots and sticks of celery, leaves and all. Cook gently for 10 mins, until lightly softened. Stir in the miso, preferably red or brown, vegetable stock and 1 litre water and bring to a simmer.

3. 3

   Finally, stir in the washed and drained dried green lentils and head of chopped white cabbage. Tip the bacon and mushrooms back in. Cover and simmer gently for 30-35 mins until the lentils are tender. Season well and serve with a spoonful of thick yogurt.