Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Lentil & Tomato Soup

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 & 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.

Continue to:

• prev: Lentil & Brown Rice Soup
• Index
• next: Lentil and Spinach Soup

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