Shred the Vegetables: Rinse and peel the beets, carrots, and onion. For the food processor: Attach the shredding blade to your food processor and securely lock the lid. Turn the disc so the larger, raised shredding blades are facing up. Cut the vegetables into chunks that fit into the feed tube. Turn on the processor and feed in the beets, carrots, and onion, one at a time, letting the blade shred them into thin, even strips.Manual: If a food processor isn’t available, use a large box grater to grate the carrots and beets. For the onion, thinly slice it using a sharp knife to create consistent half-moon slices.

Add the Broth: Transfer the shredded vegetables to a large pot. Add the lemon zest, lemon juice, and date syrup. Add fresh or dried herbs as desired. Cover the ingredients with vegetable broth or water until just submerged. Bring the liquid to a simmer and partially cover the pot with a lid.

Cook: Let the mixture cook over low heat for 5 minutes, then stir in the lentils. Continue cooking for about 15 more minutes, or until the lentils are al dente. Add more broth or water as needed to keep the ingredients submerged.

Season: Stir in the dill, salt, and black pepper. Adjust the flavor with lemon juice and date syrup to taste.

For Serving: Add more fresh dill and a generous dollop of tofu sour cream before serving.

Drain the tofu and transfer the block to the canister of a blender.

Add the nutritional yeast, garlic, onion powder, miso, lemon zest, lemon juice, and nondairy milk.

Blend on high until smooth.