Lentil and Tomato Soup

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 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.

Yield:

4.0 servings

Added:

December 25, 2009

Creator:

Anonymous

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