Uploaded April 2026 | Updated September 2026, 2 weeks ago
Spicy miso green lentil soup - lentils and rice simmered until soft, then hit with a blended sauce of spinach, miso, jalapeño, ginger, and a whole peeled lime.
Why it's good:
The blended green sauce is what makes this different. It's savory, a little spicy, and turns the whole pot bright green. Total time is 35 minutes and most of it is hands-off.
We have a full library of Vitamix soup and sauce recipes at blendingforgood.com/recipes, members get exact settings, technique notes, and new recipes every week. First 7 days are free.
Ingredients:
— 1 cup green or brown lentils
— 3/4 cup long-grain white rice
— 6 cups water + 1/4 cup for the sauce
— 5 oz fresh baby spinach
— 2½ tbsp white miso
— 1 inch fresh ginger, thinly sliced
— 1 jalapeño, halved
— 1/2 lime, peeled
— 1 tbsp toasted sesame oil (optional)
— 4 oz shiitake mushrooms (optional)
Directions:
Bring 6 cups water, lentils, rice, and a pinch of salt to a boil.
Reduce heat, cover, and simmer 15–20 minutes until lentils are tender and rice is falling apart.
While that simmers, blend spinach, miso, ginger, jalapeño, peeled lime half, and 1/4 cup water until smooth. It should taste slightly too spicy - it mellows in the lentil/rice mix.
Optional: sauté mushrooms in sesame oil with a pinch of salt over medium heat until browned.
Turn off heat, stir in the green sauce.
Season with salt.
Serve right away, the color fades fast.
Top with mushrooms and a few drops of sesame oil.
New Vitamix recipes every week → subscribe so you don't miss them.
Spicy miso green lentil soup - lentils and rice simmered until soft, then hit with a blended sauce of spinach, miso, jalapeño, ginger, and a whole peeled lime.
Why it's good:
The blended green sauce is what makes this different. It's savory, a little spicy, and turns the whole pot bright green. Total time is 35 minutes and most of it is hands-off.
We have a full library of Vitamix soup and sauce recipes at blendingforgood.com/recipes, members get exact settings, technique notes, and new recipes every week. First 7 days are free.
Ingredients:
— 1 cup green or brown lentils
— 3/4 cup long-grain white rice
— 6 cups water + 1/4 cup for the sauce
— 5 oz fresh baby spinach
— 2½ tbsp white miso
— 1 inch fresh ginger, thinly sliced
— 1 jalapeño, halved
— 1/2 lime, peeled
— 1 tbsp toasted sesame oil (optional)
— 4 oz shiitake mushrooms (optional)
Directions:
Bring 6 cups water, lentils, rice, and a pinch of salt to a boil.
Reduce heat, cover, and simmer 15–20 minutes until lentils are tender and rice is falling apart.
While that simmers, blend spinach, miso, ginger, jalapeño, peeled lime half, and 1/4 cup water until smooth. It should taste slightly too spicy - it mellows in the lentil/rice mix.
Optional: sauté mushrooms in sesame oil with a pinch of salt over medium heat until browned.
Turn off heat, stir in the green sauce.
Season with salt.
Serve right away, the color fades fast.
Top with mushrooms and a few drops of sesame oil.
New Vitamix recipes every week → subscribe so you don't miss them.
