Ingredients:
3 medium carrots
2 medium beets
1 tablespoon extra virgin olive oil
1 large onion, diced
1 tablespoon fresh rosemary
1 tablespoon fresh oregano or thyme
1 cup dried red lentils
2 bay leaves
6 cups water or vegetable broth
2 tablespoons tamari or soy sauce
Directions:
Scrub and chop carrots and beets. Heat oil in a soup pot; add onion and sauté until soft. Add carrots and beets; sauté a few minutes more. Finely chop rosemary and oregano leaves. Wash and drain lentils. Add herbs, lentils, bay leaves, and water or broth to onion mix; bring to a boil. Lower heat and simmer 40 minutes. Remove bay leaves. Puree soup in blender or processor. Add tamari or soy sauce. Gently reheat before serving. Serves 6 to 8