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.