Corn & red lentil soup

Yield: 5 Servings

Measure Ingredient
1 tablespoon Olive oil
2 cups Onions; chopped
1 teaspoon Ground cumin
1 cup Red lentils; dried
5 cups ;water
2 tablespoons Wine vinegar
15 \N Sun-dried tomato halves; minced
1 medium Zucchini; sliced
2 cups Corn, fresh or frozen
1 cup Pasta shells or elbows; uncooked
1 tablespoon White mixo
\N pinch Cayenne pepper
1 tablespoon Tamari, low-sodium

Heat oil in a large soup kettle over medium heat.

Satue onions and cumin utnil onions are soft and translucent.

Add lentils, water, vinegar and sundried tomatoes.

Cover and bring toa boil. Reduceheat and simmer, stirring occasionally, until lentils begin to break apart, about 15 minutes.

Add zucchini and corn.Continue to cook until zucchini is tender.

While soup is simmering, cook pasta accoring to package directions.

Rinse, drain and add to soup.

In a small bowl, mix miso and ¼ cup soup broth until miso is dissolved. Stir miso mixture into soup along with cayenne and tamari.

Serve immediately.

Per serving: 362 cal; 14 g prot; 439 mg sod; 69 g carb; 5 g fat; 0 mg chol; 45 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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