Lentil and tomato soup
4 Servings
Ingredients
| Quantity | 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 | Celery stick, chopped | |
| 14 | ounces | Canned tomatoes, chopped |
| 1 | pinch | Arame seaweed |
| 1 | teaspoon | Miso |
| ½ | teaspoon | Cumin |
| Salt, to taste | ||
Directions
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" File