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
We can trace the history of `recipes` far back into antiquity, at least as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, generally, these early cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a series of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. During the time of the Roman Empire a roman called Apicius created some documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he describes how the meals were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient Romans used many aromatic flavors, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. As our culinary historical trip moves on a few more years we find some interesting books which appeared in the 1300s ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these are unconnected to the indian food that is served today, but rather recipes for the types of food prepared by the cooks of the upper classes of the time. In the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices such as rosemary and coriander. These new spices and herbs prompted an eruption in recipe publications, the majority of which still exist in private collections. By the arrival of the 20th century, cookbooks are greatly in demand mostly as a result of more people being able to read, increased leisure time and a general increase in wealth. The introduction of television gave us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Corn & Red Lentil Soup recipe.
