Source: Feeding the Whole Family by Cynthia Lair
Time: 50 min
Servings: 6-8
Ingredients:
3 medium carrots
1-2 beets
1 Tbsp extra-virgin olive oil
1 lg onion, diced
1 cup dried red lentils
6 cups water or stock
2 bay leaves
3-inch sprig of rosemary (1 tsp dried)
1 Tbsp fresh oregano (1 tsp dried)
2-3 Tbsp light or white miso
Scrub and chop carrots and beet. Heat oil in a soup pot; add onion and saute until soft. Add carrots and beet; saute a few more minutes. Wash and drain lentils. Add lentils, water, bay, rosemary, and oregano to sauteed onion; bring to boil. Lower heat and simmer 40 minutes. Remove bay and herb stems. Puree soup in a blender with miso.