Corn & Red Lentil Soup
Yield
4 servingsPrep
15 minCook
35 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 2 | cups |
onions
chopped |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | cup |
lentils, red (masoor dal)
dried |
|
| 5 | cups |
water
|
|
| 2 | tablespoons |
white wine vinegar
|
|
| 15 | each |
sundried tomatoes
halves, minced |
*
|
| 1 | medium |
zucchini
sliced |
|
| 2 | cups |
corn
fresh or frozen |
|
| 1 | cup |
pasta shells
or elbows, uncooked |
*
|
| 1 | tablespoon |
miso paste
white |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | tablespoon |
soy sauce, tamari
low-sodium |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 473 | ml |
onions
chopped |
|
| 5 | ml |
cumin
ground |
|
| 237 | ml |
lentils, red (masoor dal)
dried |
|
| 1.2 | l |
water
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 15 | each |
sundried tomatoes
halves, minced |
*
|
| 1 | medium |
zucchini
sliced |
|
| 473 | ml |
corn
fresh or frozen |
|
| 237 | ml |
pasta shells
or elbows, uncooked |
*
|
| 15 | ml |
miso paste
white |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 15 | ml |
soy sauce, tamari
low-sodium |
|
Directions
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 to a 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 according to package directions.
Rinse, drain and add to soup.
In a small bowl, mix miso and ¼ cup soup broth until miso is dissolved.
Stir miso mixture into soup along with cayenne and tamari.
Serve immediately.
