First, I’m incredibly fortunate, despite everything happening around us and the many people in need right now, there is food in my fridge and freezer.

I’m grateful for it. Some family and friends already call me the ‘leftover Queen’ but after roasting a large batch of miso chicken earlier in the week, I stretched it into 4 meals.

This last one, miso chicken soup with lentils, cauliflower, carrots, and onions was perhaps my favorite variation.

With everyone at home, pretty much nonstop except for the brief fresh air outings, who wants to spend tons of extra time on the already-insane-amount-of-dishes? Right. Exactly. 🙂 Please enjoy this one, it was super easy.

I keep chicken stock in the freezer at all times (but you can also buy chicken stock easily.)

I cut all of the veggies the day before & put them into a pyrex container in the fridge so I just ‘assembled everything the night I made it.

I brought 6 cups of chicken stock to an almost boil and added 1/4 cup of prepared Miso (it keeps well in the fridge.)

Then I added 3/4 cup of rinsed, dried black lentils, 1/2 cup of chopped onion, 1/3 cup of cauliflower chopped into large pieces, and 2 carrots chopped into rounds.

Increase the heat, when it’s at a boil, cover the pan and bring it down to medium so it continues to simmer until the lentils are cooked (about 25 minutes.)

It keeps well in the fridge for 2 or 3 days, I haven’t tried freezing this particular soup, but I’ve had good success whenever I freeze lentils & other veggies. Enjoy!