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 \N | Celery stick, chopped |
14 ounces | Canned tomatoes, chopped |
1 pinch | Arame seaweed |
1 teaspoon | Miso |
½ teaspoon | Cumin |
\N \N | 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.
David Scott & Claire Golding, "The Vegan Diet"