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Lentil & tomato soup
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| Artist: |
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| Categories: |
Appetizers, Asian, Japanese, Soups & Stews, Tomatoes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Vegetable oil | | 2
| large | Onions, chopped | | 1
| small | Garlic clove, crushed | | 1
| tsp | Rosemary | | 1 3/4
| cup | Stock | | 8
| oz | Lentils, cooked | | 1
| large | Carrot, diced | | 1
| each | Celery stick, chopped | | 14
| oz | Canned tomatoes, chopped | | 1
| pinch | Arame seaweed | | 1
| tsp | Miso | | 1/2
| tsp | Cumin | | | Salt, to taste |
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Procedures:
| 1 | Heat the oil in a soup pot & saute the onions, garlic & rosemary for 5 minutes. | | 2 | Add the stock, lentils, carrot, celery, tomatoes & seaweed. | | 3 | Bring to a boil, reduce heat, cover & simmer for 20 minutes. | | 4 | Blend the contents till smooth with the miso, cumin & salt. | | 5 | Reheat & serve hot. | | 6 | David scott & claire golding, "the vegan diet" |
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