Place lentils in a large pot, cover with water and soak overnight.
Add vegetable broth, water (the 2 to 3 cups is a very basic guideline, add water to suit your taste in consistency. I use less water for a thick, creamy soup), and miso.
Simmer for about 20 minutes or until the lentils are tender. The overnight soaking makes this step fairly quick.
Add veggies, herbs, spices and salt. Cover, reduce heat, and cook until veggies are tender and lentils have broken down. Over a medium low heat, this took me about 35 to 40 minutes.
Once everything is cooked, add cashew milk and keep on heat for about 5 more minutes. This makes a thick, hearty soup that goes great served with noodles, rice, or on its own.

3 cup yellow lentils
2 cup vegetable broth
2 to 3 cup water
1/8 cup cashew milk
2 tablespoon miso
1 large carrot, finely sliced
1 cup spinach
1/4 cup onion, diced
1 tomato, diced
2 leaves of fresh tarragon, diced
1 leaf of fresh basil, diced
Salt, to taste
Pepper, to taste
Cumin, to taste
Coriander, to taste
Ginger, to taste