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  Recipe Home » Vegetarian » Corn & Red Lentil Soup
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  Corn & Red Lentil Soup
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 207
Ingredients:
1 tbsp Olive oil
2 cup Onions, chopped
1 tsp Ground cumin
1 cup Red lentils, dried
5 cup ;water
2 tbsp Wine vinegar
15 Sun-dried tomato halves, minced
1 medium Zucchini, sliced
2 cup Corn, fresh or frozen
1 cup Pasta shells or elbows, uncooked
1 tbsp White mixo
pinch Cayenne pepper
1 tbsp Tamari, low-sodium
Instructions:
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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