Title: Lentil and Tomato Soup
Categories: Soups, Appetizers, Vegetables
Yield: 4 Servings

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 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.

David Scott & Claire Golding, "The Vegan Diet"

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