Add the water, lentils, potatoes, beets, onion, carrots, garlic, red pepper flakes, and 1 tablespoon (2 g) dill to a large soup pot. Cover and boil, then reduce the heat and simmer for 20 to 2S minutes or until the potatoes are fork-tender. (Keep covered while cooking.)

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