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Corn And Red Lentil Soup
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- #75426
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon olive oil
2 cups onions, chopped
1 teaspoon cumin
1 cup dried red lentils
5 cups water
2 tablespoons wine vinegar
15 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 miso
1 pinch cayenne pepper
1 tablespoon tamari, low-sodium
directions
Heat oil in a large soup kettle over medium heat. Saute onions and cumin until onions are soft and translucent.
Add lentils, water, vinegar and sun-dried tomatoes. Cover and bring to a boil. Reduce heat 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 according 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.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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