*  Exported from  MasterCook  *
 
                          CORN AND RED LENTIL SOUP
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Vegetarian                       Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Olive oil
    2       c            Onions -- chopped
    1       t            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
 
    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
  
 
 
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