Lentil & Tomato Soup
Yield
2 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | large |
onions
chopped |
|
| 1 | small |
garlic cloves
crushed |
*
|
| 1 | teaspoon |
rosemary leaves
|
|
| 1 ¾ | cups |
stock
|
|
| 8 | ounces |
lentils
cooked |
|
| 1 | large |
carrots
diced |
|
| 1 | each |
celery stalks
chopped |
|
| 14 | ounces |
tomatoes, canned
chopped |
|
| 1 | pinch |
seaweed
arame |
* |
| 1 | teaspoon |
miso paste
|
|
| ½ | teaspoon |
cumin
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 2 | large |
onions
chopped |
|
| 1 | small |
garlic cloves
crushed |
*
|
| 5 | ml |
rosemary leaves
|
|
| 414 | ml |
stock
|
|
| 231.2 | ml/g |
lentils
cooked |
|
| 1 | large |
carrots
diced |
|
| 1 | each |
celery stalks
chopped |
|
| 404.6 | ml/g |
tomatoes, canned
chopped |
|
| 1 | pinch |
seaweed
arame |
* |
| 5 | ml |
miso paste
|
|
| 2.5 | ml |
cumin
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Heat the oil in a soup pot; sauté the onions, garlic and rosemary for 5 minutes.
Add the stock, lentils, carrot, celery, tomatoes and seaweed.
Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Blend the contents until smooth with the miso, cumin and salt.
Reheat and serve hot.
