Healing Quest Episode 906
with Cookus Interruptus
Rosemary Red Soup
Preparation time: 50 minutes
Makes 6-8 servings
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. Serve it with cornbread and Our Favorite Salad for a simple meal or along side our Emerald City Salad or Mediterranean Quinoa, whole grains, legumes and load of vegetables.
- 3 medium carrots, chopped
- 1 beet, chopped (2 if small)
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced
- 2 tablespoons fresh chopped rosemary or 2 teaspoons dried
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 1 cup dried red lentils
- 2 bay leaves
- 4-5 cups water or stock
- 2-3 tablespoons light miso
Scrub and chop carrots and beet. Remove tops of beet if present. No need to peel unless vegetables are not organic. 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.