Lentil & Tomato Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Vegetable oil,
2 large: Onions, chopped
1 small: Garlic clove, crushed
1 tsp: Rosemary,
1 3/4 cup: Stock,
8 ounce: Lentils, cooked
1 large: Carrot, diced
1 each: Celery stick, chopped
14 ounce: Canned tomatoes, chopped
1 pinch: Arame seaweed,
1 tsp: Miso,
1/2 tsp: Cumin,
Salt, to taste
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp