-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 @@@@ \\\\\\\ ________________________________________________________________ The best thing to hit the Internet in years - Juno SpeedBand! Surf the Web up to FIVE TIMES FASTER! Only $14.95/ month - visit www.juno.com to sign up today!