Rosemary Red Soup

This recipe comes to us from Feeding the Whole Family, a book by Bastyr University faculty member Cynthia Lair. Its gorgeous red color, texture, and rosemary-infused flavor will make it a big hit with your family – or that special someone on Valentine’s Day. Serve with a dollop of cultured Crème Fraîche, sour cream or yogurt.

red soupIngredients:

  • 3 medium carrots
  • 2 beets
  • 1 Tbsp extra virgin olive oil
  • 1 large onion, diced
  • 2 Tbsp fresh rosemary or 2 tsp dried
  • 1 Tbsp fresh oregano or 1 tsp dried
  • 1 cup dried red lentils
  • 2 bay leaves
  • 6 cups water or stock
  • 2-3 Tbsp light miso (substitutes: 2/3 soy sauce with 1/3 sesame oil, tahini with some soy sauce, or hoisin sauce)

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 onion mix; bring to a boil. Lower heat and simmer 40 minutes. Remove bay leaves. Purée soup in a blender or food processor. Dissolve miso in 1/2 cup water and add to soup. Gently reheat before serving. 

Preparation time: 50 minutes
Makes 6-8 servings