Monday, September 13, 2010

RECIPE: Rosemary Red Soup


3 medium carrots


1 tablespoon extra-virgin olive oil

large onion, diced

2 tablespoons fresh rosemary or 2 teaspoons dried

1 tablespoon fresh oregano or 1 teaspoon dried

1 cup dried red lentils

bay leaves

6 cups water or stock

2 to 3 tablespoons light miso


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 sautéed vegetables; bring to boil. Lower heat and simmer 40 minutes. Remove bay leaves. Puree soup in blender or processor. Dissolve miso in ½ cup warm water and add to soup. Gently reheat before serving.

Submitted by Laura Grund

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