Lentil and Tomato Soup

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
2 tablespoons	30ml	Onions - chopped (large)
1 tablespoon	15ml	Garlic clove - crushed (small)
1 teaspoon	5ml	Rosemary
1 3/4 cups	414ml	Stock
8 oz	227g	Lentils - cooked
1 oz	28g	Carrot - diced (large)
1		Celery stick - chopped
14 oz	397g	Canned tomatoes - chopped
1		Arame seaweed
1 teaspoon	5ml	Miso
1/2 teaspoon	2.5ml	Cumin
		Salt - to taste

Recipe Instructions

Heat the oil in a soup pot and saute the onions, garlic and rosemary for 5 minutes.

Add the stock, lentils, carrot, celery, tomatoes and seaweed.

Bring to a boil, reduce heat, cover and simmer for 20 minutes.

Blend the contents until smooth with the miso, cumin and salt. Reheat and serve hot.

David Scott and Claire Golding, "The Vegan Diet"

Source:
Nick Stellino

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