[CH] Corn and Red Lentil Soup
raincrone@juno.com
Wed, 25 Feb 2004 14:37:59 -0500
-Begin Recipe Export- Qbook version 1.00.14
Title: Corn and Red Lentil Soup
Keywords: soups, main dishes, vegetarian, vegan, chiles
1 Tbsp Olive oil (regular or "light"--extra-virgin is
too assertive here)
1 Onion, chopped
Chopped red habs (or milder red chiles) to taste--
save some for garnish
1 tsp Ground cumin
1/2 tsp Black pepper
1 c Red lentils (these cook faster than the brown kind,
and are lots prettier.)
5 c Vegetable stock or water
2 Tbsp Wine vinegar
2 med-lg Tomatoes, preferably local, chopped
1 med Zucchini or Asian-type eggplant, peeled, diced small
2 c Corn, pref. white, fresh or frozen
1 Tbsp Miso (optional but excellent. By all means
experiment with different types/colors.)
1 Tbsp Good soy sauce
Heat oil in a large soup kettle over medium heat.
Saute onions and cumin till onions are soft and translucent.
Add lentils, water, vinegar and tomatoes. Cover and bring
to a boil. Reduce heat and simmer, stirring occasionally, till
lentils begin to break apart, about 15 minutes.
Add zucchini or eggplant, corn and chiles. Cook until veggies
are tender.
In a small bowl, mix miso and 1/4 cup soup broth until miso is
dissolved. Stir miso mixture into soup, garnish with chiles and
serve immediately.
Source: Rain, loosely based on one by Shoshana on
vegetarian_jewish_cuisine@yahoogroups.com
-End Recipe Export-
Keep on rockin',
Rain
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