from a similar recipe in Feeding
the Whole Family by Cynthia Lair.
delicious, and easy to prepare. What could be better? Oh, I
forgot to add HEALTHY!
- 4 medium carrots (chop off the ends, scrub, no need to peel,
chop into 1/2 " slices)
medium size fresh beets (cut off tops, scrub, and peel only
if skin is thick and tough, chop into pieces about the same
size as the carrots)
large fresh sweet red pepper (wash, remove stem and seeds, chop
into pieces the same size as the other veggies)
Tbsp. extra-virgin olive oil
large sweet onion (peel and chop into small pieces)
3 cloves fresh garlic, minced or pressed
(to taste - this is a strongly flavored herb) - I used just
a scant teaspoon of the fresh herb
- 1 teaspoon dried or 1 Tbsp. fresh
cup red lentils (rinse and drain)
- 8 cups water or veggie stock
- 3 Tbsp. brown miso (I use Eden brand, which I purchase in
my regular grocery store in the refrigerated section with the
grated Asiago cheese
oil in large soup pan; add onion and garlic, sauteing until
soft but not brown. Add other chopped veggies and sauté
a few minutes.
fresh herbs until fine. Add water, herbs and bay leaves, and
lentils to the soup pot.
to a boil, then lower heat and simmer for 40-60 minutes until
beets and other veggies are tender enough to puree.
bay leaves, then carefully puree hot soup in small batches in
add miso to the additional water before blending it into the
soup. Stir carefully to mix thoroughly and reheat slowly soup.
a small sprinkle of shredded cheese such as Asiago after ladling
the soup into bowls.
this with a loaf of whole grain bread, black
olive tapenade, and a large green salad with additional red
pears and walnuts. A great meal for a Friday night. Nothing else
is needed except perhaps a glass of good wine to end the week.