This is a recipe from nutritionist Cynthia Lair, who was a teacher of mine while I attended Bastyr University in Seattle. I remember making it at home regularly during the cold, grey winter, loving the aroma of rosemary filling my basement apartment. The bright red color from the beets mixes with the red lentils and brightens even the darkest days. The fact that it can be prepared easily in less than an hour with ingredients you likely already have nearby makes it a nutritious recipe to have on hand for a quick weeknight dinner.
Ingredients:
- 3 medium carrots
- 2 beets
- 1 Tbsp extra virgin olive oil
- 1 large onion, diced
- 2 Tbsp fresh rosemary or 2 tsp dried
- 1 Tbsp fresh oregano or 1 tsp dried
- 1 cup dried red lentils
- 2 bay leaves
- 6 cups water or stock
- 2-3 Tbsp light miso (or salt to taste)
Directions:
Scrub and chop carrots and beets into roughly 1/4 inch pieces. 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
