Use your browser's "print" button to print out this recipe in a 4 x 6 format.
Use your browser's "back" button to return

- Side One - Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------

Red Soup with Miso Adapted from a similar recipe in Feeding the Whole Family by Cynthia Lair.
  • 3 - 4 medium carrots (chop off the ends, scrub, no need to peel, chop into 1/2 " slices)
  • 2 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)
  • 1 large fresh sweet red pepper (wash, remove stem and seeds, chop into pieces the same size as the other veggies)
  • 2 Tbsp. extra-virgin olive oil
  • 1 large sweet onion (peel and chop into small pieces)
  • 1- 3 cloves fresh garlic, minced or pressed
  • Rosemary (to taste - this is a strongly flavored herb) - I used just a scant teaspoon
  • Oregano - 1 teaspoon dried or 1 Tbsp. fresh
  • 2 Bay leaves
  • 1-1/2 cup red lentils (rinse and drain)
  • 7 - 8 cups water or veggie stock
  • 2 - 3 Tbsp. brown miso (I use Eden brand, which I purchase in my regular grocery store in the refrigerated section with the *health foods*)
  • 3/4 cup water
  • Garnish: grated Asiago cheese

 

- Side Two- Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------

Red Soup with Miso (cont)

Directions:

  • Heat oil in large soup pan; add onion and garlic, sauteing until soft but not brown. Add other chopped veggies and sauté a few minutes.
  • Chop fresh herbs until fine. Add water, herbs and bay leaves, and lentils to the soup pot.
  • Bring to a boil, then lower heat and simmer for 40-60 minutes until beets and other veggies are tender enough to puree.
  • Remove bay leaves, then carefully puree hot soup in small batches in blender.
  • Lastly, add miso to the additional water before blending it into the soup. Stir carefully to mix thoroughly and reheat slowly soup.
  • Add a small sprinkle of shredded cheese such as Asiago after ladling the soup into bowls.

Serve 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. :-)