Step 1

1 Pour the oil into a 2-quart saucepan over medium heat

Step 2

2 Add the onion, garlic and a pinch of salt and cook until the onion is lightly browned, 5 to 7 minutes

Step 3

3 Combine the cornstarch and 1/2 cup of the broth in a small bowl, stirring with a fork to create a smooth mixture

Step 4

4 When the onion has browned, add the thyme, sage and pepper and cook for about 30 seconds

Step 5

5 Add the lentils, miso and the remaining 1 cup of broth (not the broth mixed with the cornstarch just yet) and heat through

Step 6

6 Use an immersion blender to puree until relatively smooth

Step 7

7 Pour in the broth-cornstarch mixture, stirring constantly, and cook for another 7 minutes, until the mixture is thick and silky

Step 8

8 Taste for seasoning, and keep warm until ready to serve