This beautiful and delicious recipe is from Colleen’s uniquely organized cookbook, Color Me Vegan.

A rich-tasting and rich-colored soup, this soup is a testament to how delicious low-calorie food can be.

Oil-free, wheat-free.

Ingredients

10 cups water
2 cups red lentils, picked through and rinsed
3 red potatoes, unpeeled and chopped
2 red beets, diced
1 red onion, diced
2 carrots, finely chopped
2 cloves garlic, minced
1/2 teaspoon crushed red chili pepper flakes
1 tablespoon finely chopped dill
1/4 to 1/2 cup red miso paste, depending on how strong it is
1/2 cup vegetable juice
Finely chopped dill as garnish (optional)
Salt and freshly ground pepper, to taste

Directions

Add the water, lentils, potatoes, beets, onion, carrots, garlic, chili flakes, and dill to a large soup pot. Cover, bring to a boil, then reduce heat and simmer for 20 to 25 minutes or until the potatoes are fork-tender. (Keep covered while cooking.)

Meanwhile, in a small bowl, thoroughly combine the miso and juice. When the soup is done, remove from heat, stir in the miso mixture, and serve topped with a sprinkling of fresh dill.

Yield: 8 servings

Compassionate Cooks Tip: This soup, like so many, freezes well.

Serving Suggestions and Variations: Puree half the soup and return to the pot for a thicker, creamier version.