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 mixo
1 pinch cayenne pepper
1 tbsp tamari, low-sodium
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 toa 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 accoring to package directions.
Rinse, drain and add to soup.
In a small bowl, mix miso and 1/4 cup soup broth until miso is
dissolved. Stir miso mixture into soup along with cayenne and tamari.
Serve immediately.
Per serving: 362 cal; 14 g prot; 439 mg sod; 69 g carb; 5 g fat; 0 mg
chol; 45 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
Servings: 5 servings
Corn & Red Lentil Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into ancient history, in fact as far back into history as early Egypt, and maybe further still. Interesting though that is, these, ancient records were just basic hieroglyphic or cunieform instructions for preparing meals.
Closer to modern times, we have some books which appeared in the 14th Century - a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are not about the indian curry that is popular today, but rather accounts of the types of meals cooked for the rich and wealthy people of the time. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, including coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an increase in books on cooking, many of which still exist in private cookery archives. Like it or not, the introduction of TV brought us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on this site. |
We hope you enjoy this Corn & Red Lentil Soup recipe.
