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Lentil and Tomato Soup

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CATEGORY CUISINE TAG YIELD
Vegetables Vegan Soups, Appetizers, Vegetables 4 Servings

INGREDIENTS

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

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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