Rockin’ Miso Vegetable Stew
Kale (1 bunch), destemmed
1 cup red lentils
5 carrots, chopped
2-4 red potatoes, chopped
1 jalapeño (de-seeded)
+ miso (2 packets), garlic, himalayan sea salt (1/4 tsp – start small), chili powder and paprika (all to taste… about 1 tsp each). DELICIOUS!
Add water to cover all vegetables and cook on med-low to med heat for about 20 minutes in a pressure cooker. Remove from heat. Add nutritional yeast for a cheesy flavor if desired.
For those who don’t know, miso is a cultured soup mix… it comes in packets. I used Miso-Cup by Edward & Sons – contains cultured soybeans & rice, salt, onions and parsley.
NOTE: Miso and nutritional yeast (obviously) are not yeast free. Modify by using vegetable stock instead of miso to make this allergy friendly. Please be sure to get Miso that is NOT made from barley if you are gluten intolerant/celiac.