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 	med 	Zucchini, sliced
 * 2 	cup 	Corn, fresh or frozen
 * 1 	cup 	Pasta shells or elbows-uncooked
 * 1 	tbsp 	White mixo
 * Pn Cayenne pepper
 * 1 	tbsp 	Tamari, low-sodium

Directions
1 	Heat oil in a large soup kettle over medium heat.

2 	Satue onions and cumin utnil onions are soft and translucent.

3 	Add lentils, water, vinegar and sundried tomatoes.

4 	Cover and bring toa boil.

5 	Reduceheat and simmer, stirring occasionally, until lentils begin to break apart, about 15 minutes.

6 	Add zucchini and corn.continue to cook until zucchini is tender.

7 	While soup is simmering, cook pasta accoring to package directions.

8 	Rinse, drain and add to soup.

9 	In a small bowl, mix miso and ¼ cup soup broth until miso is dissolved.

10 	Stir miso mixture into soup along with cayenne and tamari.

11 	Serve immediately.