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.
Makes 3-4 servings
Extra virgin olive oil
1 small red onion, finely diced
2 cloves fresh garlic, crushed, minced
1-2 stalks celery, finely diced
1 carrot, finely diced
1-inch piece kombu or 1 bay leaf
1 cup dried green or brown lentils, sorted and rinsed
4-5 cups spring or filtered water
½ cup fresh/frozen organic corn kernels
1 tablespoon barley miso
3-4 stems flatleaf parsley, minced
2-3 stems fresh basil, leaves removed, shredded
1-2 stalks fresh rosemary, leaves removed, minced
Place a small amount of oil in a soup pot with onions and garlic over medium heat. When the onions begin to sizzle, add a pinch of salt and sauté until the onions are translucent, about 3 minutes. Add celery and a pinch of salt; sauté for 1 minute. Add carrot and a pinch of salt; sauté for 1 minute.
Add lentils, bay leaf and water. Bring to a boil, uncovered, over medium heat. Boil for 2-3 minutes. Add onion, celery, carrot and corn to soup. Cover; reduce heat to low and simmer until vegetables are soft, about 40 minutes. Remove a small amount of liquid use to dissolve miso. Stir miso mixture gently into the pot simmer, uncovered, for 3 to 4 minutes to activate enzymes in miso. Stir in fresh herbs.