Lentil and Tomato Soup

Category: Soups, Stews and Chili

Cuisine: American

Ready in 1 hour

Ingredients

1 3/4 c Vegetable stock

1 Celery stick, chopped

1 ts Miso

3 tb Vegetable oil

8 oz Lentils, cooked

1 pn Arame seaweed

1/2 ts Cumin

1 sm Garlic clove, crushed

2 lg Onions, chopped

14 oz Canned tomatoes, chopped

Salt, to taste

1 ts Rosemary

1 lg Carrot, diced

Directions

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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