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Japanese • Vegetarian

Lentil vegetable soup — Japanese — pantry-friendly

A wholesome family version that turns pantry staples into a colourful meal, with simple swaps and clear doneness cues.

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13 minPrep
35 minCook
48 minTotal
4Serves
Lentil vegetable soup — Japanese — pantry-friendly

Serves 4

Ingredients

  • 1 1/2 cups brown lentils, rinsed
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 6 cups reduced-sodium vegetable broth
  • 1 tbsp toasted sesame oil
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp grated ginger
  • Fine salt and black pepper, to taste
  • 1 cup extra vegetables, fresh or frozen
  • Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

  1. Warm a large pot over medium heat. Prep and measure all ingredients.
  2. Cook the aromatic vegetables with the oil for 5 minutes without deeply browning.
  3. Add the seasonings, stir for 30 seconds, then add the main ingredients and liquid.
  4. Bring to a gentle simmer, partially cover, and cook for about 35 minutes until tender.
  5. Adjust the texture with a little water, taste, and garnish just before serving.