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 medium zucchini, sliced
 * 2 cup corn, fresh or frozen
 * 1 cup pasta shells or elbows, uncooked
 * 1 tbsp white miso
 * pinch cayenne pepper
 * 1 tbsp tamari, low-sodium

Directions

 * 1) Heat oil in a large soup kettle over medium heat.
 * 2) Sauté onions and cumin until onions are soft and translucent.
 * 3) Add lentils, water, vinegar and sun-dried tomatoes.
 * 4) Cover and bring toa boil.
 * 5) Reduce heat 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 according 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.