LENTIL And TOMATO SOUP

Servings: 4
Ingredients:

3 tb Vegetable oil
2 lg Onions, chopped
1 sm Garlic clove, crushed
1 ts Rosemary
1 3/4 c  Stock
8 oz Lentils, cooked
1 lg Carrot, diced
1 ea Celery stick, chopped
14 oz Canned tomatoes, chopped
1 pn Arame seaweed
1 ts Miso
1/2 ts Cumin
Salt, to taste

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 till smooth with the miso, cumin and salt. Reheat and serve
hot.

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