Lentil and Vegetable Stew with Miso and Kimchi

Instructions

1. 1

   Rinse the brown lentils under cold water and set aside.

2. 2

   Chop the onion, mince the garlic, slice the carrots and celery, and dice the red bell pepper and zucchini.

3. 3

   In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 3 minutes until translucent.

4. 4

   Add the carrots, celery, and red bell pepper to the pot and continue to cook for another 5 minutes, stirring occasionally.

5. 5

   Stir in the diced zucchini and cook for an additional 2 minutes.

6. 6

   Add the rinsed lentils, vegetable broth, bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the lentils are tender.

7. 7

   In a small bowl, mix the miso paste with a ladle of hot broth from the pot until smooth, then stir it back into the stew along with the soy sauce.

8. 8

   Gently stir in the kimchi and cook for another 5 minutes.

9. 9

   Adjust the seasoning with additional salt and pepper if needed, and remove the bay leaf before serving.

10. 10

    Garnish with fresh parsley before serving.