Work has been insane recently, thanks to a couple of people going on vacation at the same time. Instead of picking up till I hit 25 hours a week, I’ve been scheduled for an average of 35 hours. I just finished a full week of 40 hours and I know that may sound fabulous to some people, but it hasn’t given me any time to work on Tea with Me or my tea blend company (more on that later). I keep telling myself this gives me money for Christmas, yet it really messes up with the social schedule. (Sorry to anyone who’s contacted me and I haven’t responded!)
Fall has also hit us with wave after wave of rain. The fireplace has been turned on often, my fleece line leggings came out of hiding, and I’ve been enjoying knitting with kitty cuddles. A little cabin fever has hit especially on the few hours I have off because it seems Mother Nature wants me to stay inside. On Tuesday I was looking forward to catch up on some fresh air, grocery shopping, and working on my computer yet again she laughs in the face of work since the power went off midway through my day and didn’t come back till it was nice and dark.
Sometimes accidents come in the form of great things. Unlike the electricity going out on my day off, this soup was happiness in a bowl. If you haven’t read My New Root’s new cookbook, I suggest you go buy it or find it at your local library since it’s absolutely amazing. I’ve been trying to incorporate more vegetarian meals into my diet and testing out how my system reacts to more legumes, beans, and rice. So when I read about her, “Best Lentil Salad ever,” I had to try it, except I didn’t realize the amounts were for a potluck picnic so after eating bowls and more bowls, freezing a couple of containers, I still had a lot of leftovers. So I threw some into a pot with miso and a delicious concoction occurred.
This is my remake of my happy accident. I included a cup of lapsang souchong tea to add some smoky flavour to the miso and the depth of flavour that results is unreal.
Lapsong souchong is one of those black and white teas; you either love it or hate it. It’s a fully oxidized black tea made from China, but at the end of the oxidation period instead of drying it normally they place it over pinewood fires to dry, taking on a smoky flavour. Souchong refers to the fourth and fifth tea leaf, which means it’s farther down on the branch away from the prized tip or pekoe part of the leaf. This also means that it’s older so the flavour compounds are less, so smoking adds something special to a blah leaf. People compare the flavour to whiskey having the same peaty, piney, smoky flavour.
In a cup the smoke can be quite strong and it’s not for dainty tea drinkers, but adding it into a pot of soup adds a subtle nuance which is compared to the umami saltiness of white miso. Turmeric, cinnamon, a dash of cayenne, and a splash of apple cider vinegar takes up your typical lentil soup up a notch.
I wouldn’t suggest having your power go off, but if your day is windy and full of rain, I suggest whipping up a pot of smoky miso lentil soup for a great warming vegetarian meal.
- 1 cup boiling water
- 1 tsp lapsang souchong loose leaf tea
- 1 medium onion, diced
- 3 celery stalks, diced
- 1 cup green lentils
- ½ cup red lentils
- 4 cups veggie stock
- 2 tbsp white miso paste
- 1tbsp coconut oil
- 1 bay leaf
- ⅛ cup apple cider vinegar
- ¾ tsp turmeric
- ½ tsp cayenne pepper
- ⅛ tsp cinnamon
- salt and pepper, to taste
- Add your water and loose leaf tea together and set aside to brew. You want this nice and strong.
- Heat up a soup/stock pot to medium. Add coconut oil, onion, celery, and your bay leaf. Saute till translucent. Add your lentils and stock. Bring to a simmer, let it continue fr 15-20 minutes until your green lentils are cooked.
- Remove your tea leaves from your brewed up and pour the brew into the pot, add your miso, spices and vinegar. Stir to break up the clumps of miso. Taste for seasoning of salt and pepper.
- Serve with a nice crusty bit of bread.
If you make this, let me see! Tag your photo with #teawithmeblog on Instagram.