Guest guest Posted February 27, 2004 Report Share Posted February 27, 2004 Thank you for the lovely recipe...corn and lentils sound very lovely together. I tried it, and stir-fried the zucchini in the wok for a very short time, adding them at the very end to have them very crunchy...and it was indeed a lovely dish. Thanks again. Gabriella Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2004 Report Share Posted November 29, 2004 This soup is not too spicy but you could augment the cumin and cayenne to make it red-hot. Delicious either way. Shoshana Corn and Red Lentil Soup 1tb Olive oil 1 Onion, chopped 2t Ground cumin 1 c Red lentils (soak in advance to shorten cooking time) 5 c Water 2 tb Wine vinegar 2 Tomato, chopped 1 md Zucchini -- diced 2 c Corn kernals, fresh or frozen defrosted 1 tb Miso pinch Cayenne pepper 1 tb soy sauce Heat oil in a large soup kettle over medium heat. Saute onions and cumin utnil onions are soft and translucent. Add lentils, water, vinegar and tomatoes. Cover and bring toa 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. 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. Quote Link to comment Share on other sites More sharing options...
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