Rosemary Red Soup
Recipe reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books). This soup is a gorgeous red color with a deep, satisfying taste to match. Because of the combination of legumes and vegetables, all you need is some whole-grain bread and salad to make this into a beautifully balanced meal.
Ingredients
- 3 Medium carrots, chopped
- 1 Beet, chopped (2 if small)
- 1 T. Extra-virgin olive oil
- 1 Large onion, diced
- 2 T. Fresh chopped rosemary or 2 teaspoons dried
- 1 T. Fresh oregano or 1 teaspoon dried
- 1 cup dried red lentils
- 2 bay leaves
- 4-5 cup water or stock
- 2-3 T. Light miso
Directions
Scrub and chop carrots and beet. Remove tops of beet if present. Heat oil in a 4-quart pot; add onion and sauté until soft. Add carrots and beet; 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 a boil. Lower heat and simmer 40 minutes. Remove bay leaves. Let soup cool and puree in small batches in blender or use an immersion blender. Dissolve miso in ½ cup water and stir into pureed soup. Gently reheat before serving if needed and garnish with sour cream if desired. Preparation time: 50 minutes
Makes 6-8 servings