- Makes: 6-8 Servings
- Ready In: 50 mins
- Prep Time: 10 mins
- Cook Time: 40 mins
Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008).
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.
- Calories: 89
- Fat: 2g
- Protein: 4g
- Sodium: 214mg
- Carbohydrates: 14g
- Fiber: 5g
- Sugar: 4g
Nutritional Information (per serving)
- 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.
FOR BABIES 6 MONTHS & OLDER: Steam a few extra carrot slices and puree with water.
VARIATION FOR CHILDREN: Make a face in the bowl with crackers!