Lentil& Tomato Soup

3 tb Vegetable oil

2 lg Onions, chopped

1 sm Garlic clove, crushed

1 t 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 t 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. David Scott & Claire Golding, "The Vegan Diet"