Ingredients Edit

• 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 miso
• pinch cayenne pepper
• 1 tbsp tamari, low-sodium

Directions Edit

1. Heat oil in a large soup kettle over medium heat.
2. Sauté onions and cumin until onions are soft and translucent.
3. Add lentils, water, vinegar and sun-dried tomatoes.
4. Cover and bring toa boil.
5. Reduce heat and simmer, stirring occasionally, until lentils begin to break apart, about 15 minutes.
6. Add zucchini and corn. Continue to cook until zucchini is tender.
7. While soup is simmering, cook pasta accoring to package directions.
8. Rinse, drain and add to soup.
9. In a small bowl, mix miso and ¼ cup soup broth until miso is dissolved.
10. Stir miso mixture into soup along with cayenne and tamari.
11. Serve immediately.