Corn & Red Lentil Soup
Submitted by Jedi
Hearty red lentil soup with sweet corn, zucchini, sundried tomatoes, and pasta, finished with a miso-tamari swirl for deep umami. Vegan, filling, and ready in under an hour.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minThis soup pulls off something clever. Red lentils break down as they simmer, turning the broth thick and creamy without a drop of dairy. Then corn, zucchini, and sundried tomatoes go in and keep their shape, giving you pops of sweetness and texture in every spoonful.
Small pasta shells or elbows make it a full meal. And the finish is where it gets really interesting: white miso paste and tamari stirred in at the end add a wave of savory depth that ties the whole pot together.
A pinch of cayenne at the end brings just enough warmth to keep things lively.
Kitchen Tips
- Don’t boil the soup after adding the miso. High heat kills the beneficial cultures and dulls the flavor. Stir it in off the heat.
- Red lentils cook fast and don’t need soaking. They should start falling apart in about 15 minutes, which is exactly what you want for the broth.
- Cook the pasta separately so it doesn’t soak up all the broth and turn the soup into a stew.
- The sundried tomatoes add concentrated sweetness. Mince them fine so they distribute evenly.
Ingredients
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.
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