Lentil and Tomato Soup

Ingredients

• 3 tablespoons Vegetable oil
• 2 lrg Onions, chopped
• 1 small Garlic clove, crushed
• 1 teaspoon Rosemary
• 1 3/4 cups Stock
• 8 ounces Lentils, cooked
• 1 lrg Carrot, diced
• 1 Celery stick, chopped
• 14 ounces Canned tomatoes, chopped
• 1 pch Arame seaweed
• 1 teaspoon Miso
• 1/2 teaspoon Cumin
• Salt, to taste

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