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Red Lentil Coconut-Miso Soup
Ingredients
  • 2 tbsp canola oil
  • 1 onion , chopped
  • 2 carrots , peeled and chopped
  • 1 ½ tbsp finely grated fresh ginger
  • 1 900-mL carton no-salt-added vegetable broth
  • 1 400-mL can coconut milk
  • 2 cups frozen diced butternut squash
  • 1 ¼ cups red lentils
  • 1 ½ cups water , divided
  • 6 cups chopped kale , stems removed
  • ⅓ cup white miso paste
  • 2 tbsp lemon juice , (optional)
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