Ingredients
- 8 lentils
- 2 onions
- 1 3/4 stock
- 1 garlic clove
- 1 carrot
- 1 celery stick
- 1 arame seaweed
- 1 miso
- 260 gr tomatoes (canned)
- 45 ml vegetable oil
- 1 gr rosemary
- 1 gr cumin
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"
