MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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, sauté 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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