Corn and Red Lentil Soup -

2 c Onions -- chopped

1 t Ground cumin

1 c Red lentils -- dried

5 c -- water

2 tb Wine vinegar

15 Sun-dried tomato halves

-minced 1 md Zucchini -- sliced

2 c Corn, fresh or frozen

1 c Pasta shells or elbows

-uncooked 1 tb White mixo

pn Cayenne pepper 1 tb Tamari, low-sodium

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