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  • Corn And Red Lentil Soup

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    Corn And Red Lentil Soup
    Servings: 5
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. Extra virgin olive oil
    • 2 c. Onions, minced
    • 1 tsp Grnd cumin
    • 1 c. Red lentils, dry
    • 5 c. ,water
    • 2 Tbsp. Wine vinegar
    • 15 x Sun-dry tomato halves, chopped
    • 1 med Zucchini, sliced
    • 2 c. Corn, fresh or possibly frzn
    • 1 c. Pasta shells or possibly elbows, uncooked
    • 1 Tbsp. White mixo pn Cayenne pepper
    • 1 Tbsp. Tamari, low-sodium

    Directions

    1. Heat oil in a large soup kettle over medium heat.
    2. Satue onions and cumin utnil onions are soft and translucent/soft.
    3. Add in lentils, water, vinegar and sundried tomatoes.
    4. Cover and bring toa boil. Reduceheat and simmer, stirring occasionally, till lentils begin to break apart, about 15 min.
    5. Add in zucchini and corn.Continue to cook till zucchini is tender.
    6. While soup is simmering, cook pasta accoring to package directions. Rinse, drain and add in to soup.
    7. In a small bowl, mix miso and 1/4 c. soup broth till miso is dissolved.
    8. Stir miso mix into soup along with cayenne and tamari.
    9. Serve immediately.

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