The Joys and Benefits of Living Compassionately and Healthfully. In Other Words: Vegan.
Six-Shades-of-Red Soup
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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.


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


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.

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