Lentil Soup

Lentil Soup

A perfect soup for the winter months that'll warm you right up.

Ingredients: 2 servings

40 g
Ground chicken
40 to 50 g
Button mushrooms
Brussels sprout
to taste
1, small
Green beans
6 to 7
Water (for boiling the lentils)
200 ml
Dashi stock
200 ml
○ Sake
1/2 tablespoon
○ Reduced sodium soy sauce
1/2 tablespoon
○ Mirin
1 teaspoon
Salt and pepper
a dash of each
a pinch


1. Thoroughly rinse the lentils, then soak in water for 10 minutes. Season the ground chicken with salt, pepper, and sake.
2. Prep the vegetables: Slice the mushrooms, rough chop the carrots, quarter the Brussels sprout and tomato, and diagonally slice the green beans in half. Cut the zucchini into 1 cm thick rounds.
3. 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).
4. Put oil in a separate pot, then sauté the ground chicken. Add the lentils and the boiled water from the lentils. 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.
5. Once the soup comes to a boil, add the tomato and green beans.
6. Add the ○ seasonings, then season with salt and pepper to taste. Transfer to serving dish, garnish with parsley, then serve.

Story Behind this Recipe

This soup is super nutritious! I recommend this for anyone suffering from cold spells.