Rosemary Red Soup

From Feeding the Whole Family, by Cynthia Lair

Contributed by Becky Steiger, who says it “felt like Christmas watching my kids chow down beets”


3 medium carrots                                              beets

1 TBSP extra-virgin olive oil                             large onion, diced

2 TBSP fresh rosemary or 2 tsp dried               TBSP fresh oregano or 1 tsp dried

1 cup dried red lentils                                        bay leaves

6 cups water or stock                                       2 to3 TBSP light miso


Scrub and chop carrots and beets. Heat oil in a soup pot; add onion and sauté until soft. Add carrots and beets; sauté a few minutes more. Finely chop rosemary and oregano leaves, if using fresh herbs. Wash and drain lentils. Add herbs, lentils, bay leaves, and water or stock to sautéed vegetables; bring to boil. Lower heat and simmer 40 minutes. Remove bay leaves. Puree soup in blender or processor. Dissolve miso in ½ cup warm water and add to soup. Gently reheat before serving.