Craving savoury? This stew will hit the spot! Here in the West, we don't have many foods that supply the wonderful fifth flavour, called umami. But it abounds in this lovely miso and mushroom broth brimming full with green lentils and detox-loving broccoli.
In a large saucepan, combine 60g dried green lentils, 350ml water, a large handful diced mushrooms, and 1 small diced onion. (Give the green lentils a little rinse first.) Cover and bring to a boil, then reduce the heat to low and simmer.
Meanwhile, chop 200g broccoli and let it sit while the lentils are cooking. When the lentils are just about soft, add the broccoli to the lentils, stir, and cover again. Add a bit more water if it has boiled down, enough to just cover the broccoli, but not too much. When the broccoli is tender crisp and the lentils are soft, turn off the heat and add 2-3 Tbsp brown miso paste to taste. Then add a small amount of prepared harissa paste, about 1 tsp, or a little punch of chili flakes--both are optional! Mix until the miso paste is dissolved into the broth. Enjoy!