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- 3 medium carrots
- 1 large beet
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 6-inch sprig of Rosemary (or 1 teaspoon dried)
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 cup dried red lentils
- 2 bay leaves
- 6 cups vegetable stock
- 3 tablespoons light miso
Scrub and chop carrots and beet (there’s no need to peel unless the vegetables are not organic). Heat oil in a 4-quart sauce pan; add onion and saute until soft. Add carrots and beet and saute a few minutes more.
Finely chop rosemary and oregano leaves, if using fresh herbs. Add herbs, lentils, bay leaves, and vegetable stock to sauteed vegetables; bring to a boil. Lower heat and simmer 40 minutes, or until beets and carrots are tender.
Remove bay leaves. Let soup cool slightly and puree in batches in a blender. Stir miso into soup; reheat is necessary before serving.
Makes 6-8 servings