Recipe - Lentil And Tomato Soup

3 tablespoon Vegetable oil
2 lg Onions, chopped
1 small Garlic clove, crushed
1 teaspoon Rosemary
1 Three fourths cup Stock
8 ounce Lentils, cooked
1 lg Carrot, minced
1 Celery stick, chopped
14 ounce Canned tomatoes, chopped
1 pn Arame seaweed
1 teaspoon Miso
One half 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.

David Scott & Claire Golding, "The Vegan Diet"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip