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Lentil and Rosemary Beet Soup
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, coarsely chopped
  • 1 large beet, greens removed, scrubbed and chopped
  • 3 medium carrots, trimmed, peeled and chopped
  • 6 cups chicken or vegetable broth
  • 1 cup dried red lentils
  • 1 sprig fresh rosemary (about 3 inches), finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • 2 bay leaves
  • 2 to 3 tablespoons light yellow miso
Steps
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