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 ea 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.
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