Lentil and Tomato Soup

Photo: flickr user sermoa

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

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.

4.0 servings

Friday, December 25, 2009 - 2:38am

Anonymous