Corn And Red Lentil Soup

* Exported from MasterCook *

CORN AND RED LENTIL SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Olive oil
2 c Onions -- chopped
1 t Ground cumin
1 c Red lentils -- dried
5 c -- water
2 tb Wine vinegar
15 Sun-dried tomato halves
-minced
1 md Zucchini -- sliced
2 c Corn, fresh or frozen
1 c Pasta shells or elbows
-uncooked
1 tb White mixo
pn Cayenne pepper
1 tb 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 1/4 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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