Creamy red lentil chowder

Tonight I made creamy red lentil chowder from the Bold Vegetarian Chef cookbook by Ken Charney, which I checked out from the library. Besides changing the proportions (I hate recipes which call for half a package of tofu or half a can of tomato paste), I made the recipe verbatim, and it was delicious. Here is what I used:

• Sauté:
• 1 onion
• 3 carrots
• 4 stalks celery
• Add and cook for 20 minutes
• 1 can diced tomatoes
• 2 cups red lentils
• 6 cups vegetable stock
• 1 cup white wine
• 1 tbsp minced garlic
• 1 tbsp oregano
• 3 bay leaves
• 1 cinnamon stick
• Blend in blender plus 2-3 cups of the soup mixture
• 1 package silken tofu
• 3 tablespoons shiro miso
• 2 tablespoons lime juice
• 2 tbsp. cider vinegar
• 2 tbsp. red hot