Six-Shades-of-Red Soup


1 red onion, diced

1 tablespoon oil

2 cloves garlic

10 cups water

2 cups red lentils

3 red (or purple) potatoes, unpeeled and chopped

2 red beets, peeled and diced

2 carrots, finely chopped

1 parsnip, finely chopped (optional)

1/2 teaspoon crushed red pepper flakes

1 tablespoon finely chopped dill

1/4 to 1/2 cup red miso paste, depending on how strong it is (I used 1/4 cup)

1/2 cup vegetable juice (I used vegetable broth)

1 teaspoon salt

pepper, to taste


In a large soup pot saute the onions in the oil, over medium heat, until opaque (5-7 minutes). Add the garlic and saute one more minute. Add the water, lentils, potatoes, beets, carrots, parsnip, red pepper flakes, and dill. Cover, raise heat to high and bring to a boil. Then reduce heat and simmer for 20-25 minutes, until potatoes are fork tender. 

In a small bowl thoroughly combine the miso and juice. When the soup is done, remove from heat and stir in the miso mixture. Serve and garnish with dill.

Note: Do not skip using the miso- I taste tested the soup before the miso addition and it was much better after the miso was added.