Lentil and Tomato Soup

Photo: flickr user sermoa

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Yield:

4.0 servings

Added:

December 25, 2009

Creator:

Anonymous

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Ingredients

3 tablespoons Vegetable oil

2 lrg Onions, chopped

1 small Garlic clove, crushed

1 teaspoon Rosemary

1 3/4 cups Stock

8 ounces Lentils, cooked

1 lrg Carrot, diced

1 Celery stick, chopped

14 ounces Canned tomatoes, chopped

1 pch Arame seaweed

1 teaspoon Miso

1/2 teaspoon Cumin

Salt, to taste

Preparation

1

Heat the oil in a soup pot & saute the onions, garlic & rosemary for 5 minutes. Add the stock, lentils, carrot, celery, tomatoes & seaweed.

2

Bring to a boil, reduce heat, cover & simmer for 20 minutes. Blend the contents till smooth with the miso, cumin & salt. Reheat & serve hot.

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