Title: Lentil & Tomato Soup
Categories: Soup Appetizer Vegetable
Yield: 4 Servings
| 3 | tb | Vegetable oil |
| 2 | lg | Onions, chopped |
| 1 | sm | Garlic clove, crushed |
| 1 | ts | Rosemary |
| 1 3/4 | c | Stock |
| 8 | oz | Lentils, cooked |
| 1 | lg | Carrot, diced |
| 1 | | Celery stick, chopped |
| 14 | oz | Canned tomatoes, chopped |
| 1 | pn | Arame seaweed |
| 1 | ts | Miso |
| 1/2 | ts | 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.