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1. Add olive oil to stockpot. Heat over medium heat.
2. Sauté onions and ground cumin until onions are tender.
3. Stir in dry red lentils, water, wine vinegar, and sun-dried tomato halves.
4. Cover stockpot and bring to a boil.
5. Reduce heat to low and simmer 15-20 minutes.
6. Meanwhile, in separate saucepan, cook pasta shells according to package directions. Drain pasta is colander. Add pasta to soup.
7. Add zucchini and corn to soup. Continue cooking 5 additional minutes.
8. Combine miso and ¼ cup of the hot soup in small bowl. Stir until miso dissolves.
9. Stir miso mixture into soup
10. Stir in cayenne pepper and low-sodium tamari.
11. Serve hot.
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