Lentil & tomato soup

Yield: 4 Servings

Measure Ingredient
3 tablespoons Vegetable oil
2 larges Onions, chopped
1 small Garlic clove, crushed
1 teaspoon Rosemary
1¾ cup Stock
8 ounces Lentils, cooked
1 large Carrot, diced
1 each Celery stick, chopped
14 ounces Canned tomatoes, chopped
1 pinch Arame seaweed
1 teaspoon Miso
½ teaspoon Cumin
Salt, to taste

Heat the oil in a soup pot & saute the onions, garlic & rosemary for 5 minutes. Add the stock, lentils, carrot, celery, tomatoes & seaweed.

Bring to a boil, reduce heat, cover & simmer for 20 minutes. Blend the contents till smooth with the miso, cumin & salt. Reheat & serve hot.

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