Free Recipe Corn and Red Lentil Soup

Recipe Type: Free Vegetarian Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 5

Ingredients for Corn and Red Lentil Soup Recipe

1 tb Olive oil
2 c Onions; chopped
1 ts Ground cumin
1 c Red lentils; dried
5 c ;water
2 tb Wine vinegar
15 Sun-dried tomato halves;
-minced
1 md Zucchini; sliced
2 c Corn, fresh or frozen
1 c Pasta shells or elbows;
-uncooked
1 tb White mixo
pn Cayenne pepper
1 tb Tamari, low-sodium

Corn and Red Lentil Soup Preparation

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/MM by DEEANNE From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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