Corn and Red Lentil Soup

== 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 miso
* pinch cayenne pepper
* 1 tbsp tamari, low-sodium
== Directions ==
# Heat oil in a large soup kettle over medium heat.
# Sauté onions and cumin until onions are soft and translucent.
# Add lentils, water, vinegar and sun-dried tomatoes.
# Cover and bring toa boil.
# Reduce heat 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.
Category:Conchiglie Recipes
Category:Corn Recipes
Category:Lentil Soup Recipes
Category:Macaroni Recipes
Category:Miso Recipes
Category:Red lentil Recipes
Category:Sun-dried tomato Recipes
Category:Vegan soup Recipes
Category:Zucchini Recipes