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Corn And Red Lentil Soup

1 tbs olive oil
2 cups onions -- chopped
1 t ground cumin
1 cup red lentils -- dried
5 cups water
2 tbs wine vinegar
15 sun-dried tomato halves, minced
1 medium zucchini -- sliced
2 cups corn, fresh or frozen
1 cup pasta shells or elbows, uncooked
1 tbs white miso
Pinch cayenne pepper
1 tbs Tamari, low-sodium

Heat oil in a large soup kettle over medium heat. Saute
onions and cumin until onions are soft and translucent.

Add lentils, water, vinegar and sun-dried tomatoes.
Cover and bring to a boil. Reduce heat and simmer,
stirring occasionally, until lentils begin to break
apart, about 15 minutes.

Add zucchini and corn.Continue to cook until zucchini
is tender.

While soup is simmering, cook pasta according 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.