Chicken And Lentil Soup With Homemade Miso

• Homemade Miso:
• 1 1/2 cups frozen shelled soy beans
• 1 tablespoon unsalted peanuts
• 1 tablespoon oyster sauce
• 1 tablespoon tahini
• 1 teaspoon red pepper flakes
• 1 tablespoon rice vinegar
• 2 tablespoons chile oil
• 1 pound skinless, boneless chicken breasts, diced
• 10 cups water
• 1 (16 ounce) package dry lentils
• 2 large carrots, peeled and diced
• 1 cup chopped fresh spinach
• 1/2 cup diced cherry tomatoes
• 1/3 cup peanut butter
• 3 tablespoons chicken bouillon granules
• 2 teaspoons dried sage
• 2 teaspoons ground cumin

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil; spread soy beans on top.
2. Bake in the preheated oven until slightly browned, about 20 minutes.
3. Combine soy beans, peanuts, oyster sauce, tahini, and red pepper flakes in a food processor or blender. Blend into a fine paste. Place the paste in a container and add vinegar. Stir together. Cover and let stand until flavors meld, about 2 1/2 hours.
4. Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes.
5. Combine chicken and homemade miso in a large pot. Add water, lentils, carrots, spinach, and tomatoes. Bring to a boil. Reduce heat to low and stir in peanut butter, chicken bouillon, sage, and cumin. Cover and simmer for about 1 hour.

soy beans, peanuts, oyster sauce, tahini, red pepper, rice vinegar, chile oil, skinless, water, carrots, fresh spinach, cherry tomatoes, peanut butter, chicken bouillon granules, sage, ground cumin

Taken from www.allrecipes.com/recipe/262607/chicken-and-lentil-soup-with-homemade-miso/ (may not work)