Lentil Soup

1. 1

   Thoroughly rinse the lentils, then soak in water for 10 minutes.

2. 2

   Season the ground chicken with salt, pepper, and sake.

3. 3

   Prep the vegetables: Slice the mushrooms, rough chop the carrots, quarter the Brussels sprout and tomato, and diagonally slice the green beans in half.

4. 4

   Cut the zucchini into 1 cm thick rounds.

5. 5

   Drain the lentils, put in a small sauce pan, add the water for boiling, then cook for 10 minutes (first on medium until it boils, then reduce to a low-medium).

6. 6

   Put oil in a separate pot, then saute the ground chicken.

7. 7

   Add the lentils and the boiled water from the lentils.

8. 8

   Add the mushroom and carrots, then add the Brussels sprout, cauliflower, and zucchini, cover with a lid, cook for 8 minutes on medium-low, then add the dashi stock.

9. 9

   Once the soup comes to a boil, add the tomato and green beans.

10. 10

    Add the seasonings, then season with salt and pepper to taste.

11. 11

    Transfer to serving dish, garnish with parsley, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.