Rosemary Red Soup

Ingredients
3 medium carrots
2 beets
1 tablespoon extra-virgin olive oil
1 large onion, diced
2 tablespoons fresh rosemary or 2 teaspoons dried
1 tablespoon fresh oregano or 1 teaspoon dried
1 cup dried red lentils
2 bay leaves
6 cups water or stock
2-3 tablespoons light miso or 1-2 teaspoons salt

Directions
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 onion mix; bring to a boil.  Lower heat and simmer 40 minutes.  Remove bay leaves.  Puree soup in blender or processor.  Dissolve miso in ½ cup water and add to soup (if using salt instead then add to soup).  Gently reheat before serving.

Serves:  6-8 servings

Recipe by:  Cynthia Lair, Feeding the Whole Family, Moon Smile Press, Seattle, WA, 1997.