Corn and Red Lentil Soup

 

corn and bean soup

1 tablespoon olive oil

 

2 cups onions, chopped

1 teaspoon ground cumin

1 cup red lentils, dried

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

Pinch cayenne pepper

1 tablespoons tamari, low-sodium

 

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.