Red Lentil and Corn Soup

Red Lentil and Corn Soup

The high fiber content of lentils has been proven to help regulate blood sugar, prevent digestive disorders like irritable-bowel syndrome, and lower chances of coronary heart disease (along with its significant amounts of folate and magnesium).

Miso has been used in Asia for centuries because of its healing properties. It has been known to aid in digestion, lower cholesterol, prevent cancer, boost immunity, and preserve beautiful skin.
When in a pinch, use tahini.


1 Tablespoon coconut oil (or other cooking oil)
2 organic shallots, minced
1 organic celery stalk, small dice
1/2 teaspoon each organic cumin, oregano, curry powder (optional), and sea salt
1 organic red pepper, small dice
1 cup organic dried red lentils, sorted for stones and washed
4 cups filtered water
1 stalk organic corn, kernels removed
1 Tablespoon organic red wine vinegar
3 Tablespoons organic white miso
Small handful organic parsley, minced



Heat oil in medium stockpot over medium heat. Add shallots, celery, and pinch of sea salt and cook for a few minutes. Stir in spices and red pepper and cook for 5 minutes more.

Add lentils and water and bring to a boil. Add corn and simmer for 20 minutes until lentils get soft and creamy.

Turn off heat. Dissolve miso in a small amount of water and stir into soup. Add parsley, vinegar, and season with salt as necessary.