Rosemary Red Soup

I love this recipe from “Feeding the Whole Family”, by Cynthia Lair. It’s beautiful and tasty.  The lentils add protein and body, the miso adds a wonderful richness to the flavor.  Gluten and dairy free. Enjoy!   

makes 6-8 servings ~ approx. 50 minutes prep time

ROSEMARY RED SOUP

3 medium carrots

1 large beet 

1 tablespoon extra virgin olive oil

1 large onion, diced

1 3-inch sprig of fresh rosemary or 1 teaspoon dried

1 tablespoon fresh oregano or 1 teaspoon dried

1 cup dried red lentils, rinsed and drained

2 bay leaves

6 cups water or vegetable or chicken stock

2-3 tablespoons light miso

Scrub and chop carrots and beet.  Remove beet greens, if present.  No need to peel unless the vegetables are not organic.  Heat oil in a 4-quart pot; add onion and sauté until soft.  Add carrots and beet; saute a few minutes more.

Finely chop rosemary and oregano leaves, if using fresh herbs.  Add herbs, lentils, bay leaves and water or stock to sauteed vegetables; bring to a boil.  Lower heat and simmer 40 minutes.  

Remove bay leaves.  Let soup cool and puree in small batches in blender or use a an immersion blender.  Dissolve miso in 1/2 cup water and stir into pureed soup. Gently reheat before serving (heating miso too much kills the beneficial fermented enzymes in it, it will still taste good, just diminishes the health benefits a bit).

Julie's notes:  I often use an extra beet, so if you enjoy the earthy taste of beets you’ll love it. Sometimes I don’t puree it much... just a bit for some smoothness of the broth....but left plenty of chunks of vegetables and it’s great that way. It’s also wonderful pureed to a creamy smooth texture. Do what pleases you.