Rosemary Red Soup

One of my favorite springtime recipes!

Rosemary Red Soup
3 - 4 medium carrots, peeled & chopped
2 beets, peeled & chopped *
1 TBS olive oil
1 large onion, diced
2 TBS fresh rosemary or 2 tsp. dried**
1 TBS fresh oregano or 1 tsp. dried
1 cup dried red lentils, checked for rocks or debri
2 bay leaves
6 cups water or stock

Heat oil in soup pot; add onion and saute' until soft. Add carrots and beets; saute a few minutes more. Finely chop or mince rosemary and oregano. Wash and drain lentils. Add herbs, lentils, bay leaves and water to onion mix; bring to a boil. Lower heat, cover and simmer for 40 minutes. Remove bay leaves. Pure soup in blender or processor. Gently reheat before serving
* I roast my beets first and depending on size will sometimes use up to 4.
** We prefer FRESH herbs .. better flavor