Bean soups are brilliant. They are a great source of protein, and they provide us with tremendous endurance and stamina. Put that together with the relaxing energy of soup, and you have the winning combination of a clear head and incredible staying power.
- Yield: 4 Servings
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, finely diced
- Sea salt
- 2 garlic cloves, crushed and minced
- 1 to 2 stalks celery, finely diced
- 1 carrot, finely diced
- 1 cup dried green or brown lentils, sorted and rinsed
- 1 (1-inch) piece kombu or 1 bay leaf
- 4 to 5 cups spring or filtered water
- ½ cup organic corn kernels (fresh or frozen)
- 1 tablespoon barley miso
- 3 to 4 stems flatleaf parsley, minced
- 2 to 3 stems fresh basil, leaves removed, shredded
- 1 to 2 stalks fresh rosemary, leaves removed, minced
- In a soup pot, combine the olive oil, onion, and garlic over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté until they are translucent, about 3 minutes. Add the celery and a pinch of salt; sauté for 1 minute. Add the carrot and a pinch of salt, and sauté for 1 minute more.
- Add the lentils, kombu (or bay leaf), and water. Bring to a boil, uncovered, over medium heat. Boil for 2 to 3 minutes. Add the corn to the soup. Cover; reduce the heat to low, and simmer until the vegetables are soft, about 40 minutes. Remove a small amount of liquid and stir it together with the miso until it is dissolved. Stir the miso mixture gently into the pot and simmer gently, uncovered, for 3 to 4 minutes to activate the enzymes in the miso. Stir in the parsley, basil, and rosemary; remove the kombu (or bay leaf) and serve hot.