| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Appetizers, Soups, Vegetables | 4 | Servings |
INGREDIENTS
| 3 | T | Vegetable oil |
| 2 | Onions, chopped | |
| 1 | Garlic clove, crushed | |
| 1 | t | Rosemary |
| 1 3/4 | c | Stock |
| 8 | oz | Lentils, cooked |
| 1 | Carrot, diced | |
| 1 | Celery stick, chopped | |
| 14 | oz | Canned tomatoes, chopped |
| 1 | pn | Arame seaweed |
| 1 | t | Miso |
| 1/2 | t | Cumin |
| Salt, to taste |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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