Red Velvet Soup
1 large yellow onion, diced
4 medium turnips or carrots, peeled and chopped
2 medium beets, peeled and chopped
1 TBSP. dry Rosemary
2 tsp. Oregano
1 1/2 cups red lentils
8 cups water
1/4 cup miso dissolved in 1 cup water
1. Sauté yellow onion until translucent, about 5 minutes.
2. Add carrots and beets with a couple cups of water, cook until soft.
3. Add dried herbs, lentils and water. Cook for 30 minutes.
4. Before the soup is ready to come off the stove, mix the miso with water and add to the soup. Remove from burner and blend.
Serve with artisan bread.