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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 2 c. Onions, minced
- 1 tsp Grnd cumin
- 1 c. Red lentils, dry
- 5 c. ,water
- 2 Tbsp. Wine vinegar
- 15 x Sun-dry tomato halves, chopped
- 1 med Zucchini, sliced
- 2 c. Corn, fresh or possibly frzn
- 1 c. Pasta shells or possibly elbows, uncooked
- 1 Tbsp. White mixo pn Cayenne pepper
- 1 Tbsp. Tamari, low-sodium
Direcciones
- Heat oil in a large soup kettle over medium heat.
- Satue onions and cumin utnil onions are soft and translucent/soft.
- Add in lentils, water, vinegar and sundried tomatoes.
- Cover and bring toa boil. Reduceheat and simmer, stirring occasionally, till lentils begin to break apart, about 15 min.
- Add in zucchini and corn.Continue to cook till zucchini is tender.
- While soup is simmering, cook pasta accoring to package directions. Rinse, drain and add in to soup.
- In a small bowl, mix miso and 1/4 c. soup broth till miso is dissolved.
- Stir miso mix into soup along with cayenne and tamari.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 5 servings | |
| Calories 401 | |
| Calories from Fat 39 | 10% |
| Total Fat 4.48g | 6% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 151mg | 6% |
| Potassium 929mg | 27% |
| Total Carbs 72.8g | 19% |
| Dietary Fiber 16.0g | 53% |
| Sugars 8.11g | 5% |
| Protein 18.8g | 30% |
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