Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.