Lentil and Shiitake Mushroom Soup with Leafy Greens and Soy

• 6 c. water
• 1 T. peeled ginger, finely chopped
• 1 T. garlic, finely chopped, divided in half
• 1 c. dried brown lentils
• 3 T. vegetable oil
• 5 oz. sliced shiitake mushrooms
• 1/4 c. scallions, white part, thinly sliced
• 2 T. tamari or soy sauce, plus more if needed
• 1 T. tomato paste
• pinch of red pepper flakes, to taste
• 4 baby bok choy, base trimmed, cut into thin (1/8") crosswise slices
• 2 t. toasted sesame oil
• 1/4 c. green onion tops, thinly sliced

In a large saucepan, heat water, ginger, and half of the garlic to boiling. Add the lentils and cook over medium heat until the lentils are tender but not soft, about 15 minutes.

Meanwhile, heat the oil in a skillet until hot.  Add the shiitake mushrooms and cook, stirring, until lightly browned, about 5 minutes.  Add the white part of the scallion and cook 2 minutes.

Add the tamari, tomato paste, and red-pepper flakes to the shiitake-lentil mixture and simmer, uncovered, 5 minutes.

Just before serving, add the bok choy and cook just until wilted, about 3 minutes.  Remove from the heat and add the sesame oil.

Ladle into bowls and garnish with the green onion tops.  Pass extra tamari to season to taste. 

Make it a meal: Cut 3 to 6 ounces of firm tofu into 1/2" cubes and add to the soup with the bok choy.

Serves 4-6.

VERDICT:  World's worst recipe.  The directions leave out information left and right.  For example, it tells you to put half of the garlic in with the broth, but not what to do with the other half (I opted to put it in with the mushrooms).  Likewise with the ginger--that I opted to put entirely into the broth.  It also tells you to add the tamari, etc. to the shiitake-lentil mixture, but at no point does it tell you to combine the shiitakes and the lentils.  I muddled through, really wanting to like an easy soup that used up tomato paste, lentils, and tamari, but the results didn't justify the trouble.  Toss.