In a pot, add lentils and stock. Bring to a boil over medium-high heat, lower the heat to simmer once it boils(When using fresh daikon radish, this is the time to put them in).
Stir once in a while to prevent the beans from sticking to the pot. Skim off the foam.
After 15 minutes of simmering, lentils should be soft and creamy.
Add doenjang mixture from #1 in Preparation. Stir well until the mixture has dissolved into the soup.
Add daikon radish, shiitake mushroom, zucchini, and Asian leek. After a couple of minutes, add tofu. Cook until vegetables are fully cooked(about 5 minutes).
Finish with chili pepper slices.
Serve with a warm bowl of rice!