Who wants Vampire Soup for dinner?

Intrigued? Our kids love that the color and texture of this soup allow them to pretend that they are blood-sucking vampires. It makes dinner fun and exciting - and a little gross. And we all love this soup, which is a tasty and healthy combination of beets, red lentils, rosemary, and miso paste. 

3 medium carrots, peeled or scrubbed and chopped
2 beets, peeled or scrubbed and chopped
1 tablespoon extra virgin olive oil
1 large onion, diced
2 tablespoons fresh rosemary or 2 teaspoons dried
1 tablespoon fresh oregano or 1 teaspoon dried
1 cup dried red lentils
2 bay leaves
6 cups water or stock
3 tablespoons light miso paste

• Heat oil in a large pot. Add onion and sauté until soft. Add carrots and beets, and sauté a few minutes more.
• Finely chop the rosemary and oregano leaves, if using fresh herbs. If using dried, grind them in a coffee grinder. Rinse and drain lentils.
• Add herbs, lentils, bay leaves and water or stock to onion mix, and bring to a boil. Lower heat and simmer for 40 minutes. Remove bay leaves, and puree soup in a blender or food processor or with an immersion blender.
• Dissolve miso in ½ cup water and add to soup. Gently reheat before serving.

 
Makes 6-8 servings.

From Feeding the Whole Family by Cynthia Lair