Serves 4

2 medium carrots, peeled and cut into ½ inch rounds
2 beets, peeled and cut into large dice
1 tablespoon extra virgin olive oil
1 medium white onion, medium diced
1 sprig fresh rosemary
1 sprig fresh oregano ½ cup dried red lentils
1 bay leaf
4 cups chicken stock
2 tablespoons chickpea miso
1 sprig of fresh dill, for garnish

Directions

1. Heat the oil in a medium pot.
2. Add the onion and a pinch of salt. Sweat until onions are softened, about 8 minutes.
3. Add carrots and beets. Cover pot and cook over low heat for about 5-7 minutes. Stir to prevent browning.
4. Add rosemary and oregano sprigs and bay leaf. Then add stock.
5. Wash and drain lentils and add them to the pot.
6. Raise heat and bring to a boil. Reduce heat to low and simmer for about 30 minutes. Remove sprigs and bay leaf.
7. Puree soup, preferably in a blender.
8. Return soup to the pot.
9. Dissolve miso in ½ cup of stock and add to soup. Add additional stock to desired consistency. Gently reheat, but do not let it boil. Adjust seasoning. Garnish with fresh dill and serve.

Adapted by Health Supportive Chef Ruth Fehr