Lentil & tomato soup
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | tablespoons | Vegetable oil |
2 | larges | Onions, chopped |
1 | small | Garlic clove, crushed |
1 | teaspoon | Rosemary |
1¾ | cup | Stock |
8 | ounces | Lentils, cooked |
1 | large | Carrot, diced |
1 | each | Celery stick, chopped |
14 | ounces | Canned tomatoes, chopped |
1 | pinch | Arame seaweed |
1 | teaspoon | Miso |
½ | teaspoon | Cumin |
Salt, to taste |
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.
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