PARVATI MARKUS is a developmental editor and writer of spiritually oriented nonfiction books and memoirs. She has worked on books by various members of the satsang, from Ram Dass’s classic Be Here Now (before she went to India) to those since her time in India with Maharajji (1971–1972)—from Dada Mukerjee’s By His Grace and The Near and the Dear to Krishna Das’s recent Chants of a Lifetime. She is a former president of the board of the Neem Karoli Baba Ashram and Temple and a former development con-sultant for the Global Peace Initiative of Women Religious and Spiritual Leaders, held at the U.N. in Geneva, Switzerland. She lives in West Palm Beach, Florida.

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Lentil Miso Soup

For 12 people

olive oil

2 onion, chopped

2 carrots, chopped

3 celery stalks, chopped

2 Tbs. chopped garlic

1 cup French lentils, rinsed

2 cups shredded cabbage

12 cups boiling water

2 Bay leaves

2 t. thyme

2 Tbs. chopped dill

¼ cup chopped parsley

6 Tbs. Red Miso

1-½ teaspoons salt

¾ teaspoons pepper

In large pot, sauté onions and carrots in olive oil for 5 min. Add celery, cabbage, and garlic, and sauté for 5 more minutes. Add lentils and boiling water. Add Bay leaves and herbs. Bring to a boil and then simmer for 40 minutes until lentils are soft. Remove 1 cup of broth into small bowl. Dissolve the miso, and then add back into larger pot. DO NOT ALLOW TO BOIL, ONCE MISO IS ADDED! Adjust salt and pepper to taste. Serve with hot pepper if desired.