Miso lentils

Roasted carrots and potatoes tossed with lentils and a lemony parsley sauce with miso. A hearty winter meal that is both vegan and gluten free.

We combine them with silky eggplant, tomatoes, and a flavorful miso sauce for a one-pot dish that will satisfy vegans and carnivores alike.

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We love to serve this one-pot wonder with toasted bread, but you can also serve it with boiled potatoes and veggies for a larger meal. The miso gives the sauce a lovely rich flavour, which balances out really well with the coconut cream and aromatic dill.

Barely adapted from Erin Alderson.

Autumn through to winter always gets us craving for a bowl of soup, miso is an ingredient we have embraced the past few years and always have some in the fridge, it sits happily there for ages and it's very good for you. The inspiration here came from a book called 'Miso Tasty' by Bonnie Chung and it will teach you every thing you need to know about Miso.

This creamy, dreamy soup is far from traditional miso soup, but it is absolute comfort in a bowl. Pair it with crispy toast and a poached egg, and you can make this a meal for breakfast, lunch or dinner!

Roast Miso Potato, Kimchi and Lentil Salad - Nourish Blog

This savory high-protein Miso Vegetable Oats recipe is a nutrient-dense powerhouse, perfect for a hearty breakfast.

Pureed red lentils are the batter in this fritter filled with zucchini and spinach. Served with a cooling yogurt dipping sauce, these little guys are a great appetizer!