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Published on June 05, 2020

Rosemary Red Soup

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Recipe reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books). This soup is a gorgeous red color with a deep, satisfying taste to match. Because of the combination of legumes and vegetables, all you need is some whole-grain bread and salad to make this into a beautifully balanced meal.

Ingredients

  • 3 Medium carrots, chopped
  • 1 Beet, chopped (2 if small)
  • 1 T. Extra-virgin olive oil
  • 1 Large onion, diced
  • 2 T. Fresh chopped rosemary or 2 teaspoons dried
  • 1 T. Fresh oregano or 1 teaspoon dried
  • 1 cup dried red lentils
  • 2 bay leaves
  • 4-5 cup water or stock
  • 2-3 T. Light miso

Directions

Scrub and chop carrots and beet. Remove tops of beet if present. Heat oil in a 4-quart pot; add onion and sauté until soft. Add carrots and beet; 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 sautéed vegetables; bring to a boil. Lower heat and simmer 40 minutes. Remove bay leaves. Let soup cool and puree in small batches in blender or use an immersion blender. Dissolve miso in ½ cup water and stir into pureed soup. Gently reheat before serving if needed and garnish with sour cream if desired. Preparation time: 50 minutes

Makes 6-8 servings

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