Ingredients:
1 cup dried green lentils
2 tablespoons miso paste
2 cups unsalted vegetable broth
3 garlic cloves, minced
3 cups green chard finely chopped
1 small yellow onion, finely diced
1 tablespoon apple cider vinegar
2 tablespoons soy sauce
1/2 cup green onions, finely chopped
1 teaspoon minced ginger
1 14-ounce package firm tofu, drained and cut into ½-inch cubes
Lemon slices Ground sea salt, as desired
Method:
Add all ingriendts to a pot.
Simmer on low for 3 hours.
Serve with a lemond wedge.
