Rosemary Red Soup

Source: Recipe republished with permission from Bastyr faculty member Cynthia Lair (Feeding the Whole Family, Sasquatch Books, 2008).
Prep time: 15 minutesCooking time: 45 minutesTotal time: 1 hour


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. Need a little more instruction? Watch Bastyr culinary arts program director Cynthia Lair, BA, CHN, make Rosemary Red Soup on her online TV show Cookus Interruptus.


3 medium
1 large
1 tbsp
extra-virgin olive oil
1 large
onion, diced
3-inch sprig of fresh rosemary (or 1 teaspoon dried)
1 tbsp
fresh oregano (or 1 teaspoon dried)
1 cup
dried red lentils, washed and drained
bay leaves
6 cup
water or vegetable or chicken stock
3 tbsp
light miso


Scrub and chop carrots and beets. Remove beet greens, if present. No need to peel unless vegetables are not organic. Heat oil in a 4-quart pot; add onion and saute until soft. Add carrots and beets; saute a few minutes more.

Finely chop rosemary and oregano leaves, if using fresh herbs. Add herbs, lentils, bay leaves and water to sauteed 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 2 to 3 tablespoons miso in 1/2 cup water and stir into pureed soup. Gently reheat before serving.