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Rosemary Red Soup


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.

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A stylized plate and silverware.
SourceRecipe republished with permission from Bastyr faculty member Cynthia Lair (Feeding the Whole Family, Sasquatch Books, 2008).
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour