Adding fresh vegetables and tiny pasta makes this even better and a fabulous change from the lentil soup we all knew and loved growing up.
MAKES 4-5 SERVINGS
1 tablespoon extra virgin olive oil
3 to 4 shallots, peeled and finely minced
Several pinches ground cumin
1 cup dried red lentils, rinsed well
4 cups spring or filtered water
1 medium zucchini, large dice
½ red bell pepper, roasted over a flame, peeled, seeded and diced
2 cups fresh organic corn kernels
1 cup cooked tiny pasta (orzo, pastina, acini)
2 tablespoons barley miso
1 teaspoon red wine vinegar
Small handful fresh flat-leaf parsley, minced
Sprigs flat-leaf parsley or fresh basil, for garnish
Heat oil in a soup pot over medium-low heat. Add shallots and cumin and cook, stirring, until shallots are limp, 3 to 4 minutes. Add lentils and water and bring to a boil. Add zucchini, bell pepper and corn, cover and cook over low heat until lentils are very soft, 20 minutes.
While soup simmers, cook pasta in boiling salted water according to package directions until al dente. Drain pasta.
Remove a small amount of broth from soup, add miso and stir until dissolved. Stir mixture into soup and simmer 3 to 4 minutes more. Remove soup from heat and stir in cooked pasta, vinegar and minced parsley. Serve garnished with parsley sprigs and a side of crusty whole grain bread.