I came across this recipe while perusing the Bastyr University website. It is from
Feeding the Whole Family, a book by faculty member Cynthia Lair. I tried it for the first time and tested it on my classmates just before the holidays, and its gorgeous red color, texture, and rosemary-infused flavor made it a big hit. A couple of folks mentioned that it would make a nice Valentine's Day soup as well, due to the rich red color. On a whim, I served it with a dollop of cultured Crème Fraîche, which turned out to be a quite delicious.
Rosemary Red SoupIngredients:
- 3 medium carrots
- 2 beets
- 1 Tbls extra virgin olive oil
- 1 large onion, diced
- 2 Tbls fresh rosemary or 2 tsp dried
- 1 Tbls fresh oregano or 1 tsp dried
- 1 cup dried red lentils
- 2 bay leaves
- 6 cups water or stock
- 2-3 Tbls light miso
Directions:
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
