Rosemary Red Soup

This is a recipe that came from my favorite cookbook Feeding The Whole Family by Cynthia Lair. Everyone should own this cookbook. They have a wonderful website called Cookus Interruptus, that is amazing too. I really can't say enough wonderful things about them.

3 medium carrots, scrubbed and chopped
1 large beet, scrubbed and chopped
1 Tbsp extra virgin olive oil
1 large onion, diced
1 3-inch sprig of fresh rosemary, or 1 tsp dried, finely chopped
1 Tbsp fresh oregano, or 1 tsp dried, finely chopped
1 cup dried red lentils, rinsed and drained
2 bay leaves
6 cups stock, vegetable or chicken
2 to 3 Tbsp light miso

Heat oil in a 4 quart stock pot, add onion and saute' until soft. Add carrots and beet, saute' a few minutes more.

Add herbs, lentils, bay leaves, and stock. bring to a boil. Lower heat and simmer for 40 minutes.

REMOVE THE BAY LEAVES. Let soup cool a bit and then puree' in small batches with a blender or use an immersion blender. Dissolve miso in a 1/2 cup warm water and add to soup. Stir to combine.

Note. When reheating soup, don't boil. It will destroy the benefits of the miso.

~Enjoy!