Satisfy those winter cravings for comfort food–without a hint of guilt– with this creamy and delicious seasonal soup. This recipe is recommended by Active Personal Trainer & Lifestyle Coach Leah Golden.

Preparation time: 50 minutes
Makes 6-8 servings

3 medium carrots, chopped
1 beet, chopped (2 if small)
1 tablespoon extra-virgin olive oil
1 large onion, diced
2 tablespoons fresh chopped rosemary or 2 teaspoons dried
1 tablespoon fresh oregano or 1 teaspoon dried
1 cup dried red lentils
2 bay leaves
4–5 cups water or stock
2–3 tablespoons light miso


  1. Scrub and chop carrots and beet. Remove tops of beet if present. No need to peel unless vegetables are not organic.
  2. Heat oil in a 4-quart pot; add onion and sauté until soft. Add carrots and beet; sauté a few minutes more.
  3. Finely chop rosemary and oregano leaves, if using fresh herbs.
  4. Wash and drain lentils. Add herbs, lentils, bay leaves, and water or stock to sautéed vegetables; bring to a boil. Lower heat and simmer 40 minutes.
  5. Remove bay leaves. Let soup cool and puree in small batches in blender or use an immersion blender.
  6. Dissolve miso in ½ cup water and stir into pureed soup.
  7. Gently reheat before serving if needed and garnish with sour cream if desired..