Guest guest Posted February 24, 2004 Report Share Posted February 24, 2004 Corn and Red Lentil Soup 1tb Olive oil 1 Onion,chopped 2t Ground cumin 1 c Red lentils 5 c Water 2 tb Wine vinegar 2 Tomato, chopped 1 md Zucchini -- diced 2 c Corn, fresh or frozen 1 tb Miso pinch Cayenne pepper 1 tb Tamari 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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