CORN & RED LENTIL SOUP

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Recipe Name: CORN & RED LENTIL SOUP

Servings: 5

Comments:

 

1 Tablespoon(s) Olive oil

2 Cup(s) Onions; chopped

1 Teaspoon(s) Ground cumin

1 Cup(s) Red lentils; dried

5 Cup(s) ;water

2 Tablespoon(s) Wine vinegar

15 Sun-dried tomato halves;

-minced

1 Medium Zucchini; sliced

2 Cup(s) Corn, fresh or frozen

1 Cup(s) Pasta shells or elbows;

-uncooked

1 Tablespoon(s) White mixo

Pinch(es) Cayenne pepper

1 Tablespoon(s) 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

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

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Mark 12: 30,31

 

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