Daily Vegan Lunch for 28 February, 2013: Corn and Lentil Soup

lentil corn soupINGREDIENTS:

2 tablespoons brown lentils
4 cups vegetable broth (4 cups water and 2 veggie broth cubes)
1 tablespoon soy sauce
11 ounce can of corn or 2 cups of frozen corn kernels, thawed
2 Tablespoons cornstarch
3 Tablespoons Chinese cooking wine or dry sherry
3 Tablespoons vinegar (apple cider or rice vinegar works best)
1 teaspoon sesame seed oil
Hot sauce or cayenne pepper to taste
Freshly ground black pepper

Wash the lentils in a strainer.  In a pot, combine veggie broth and soy sauce over high heat.  Add lentils.  Bring to a boil for 10 minutes.  Reduce heat to low-medium and cover.  Simmer for 15 minutes.  Mix cornstarch, vinegar, and cooking wine in a small bowl.  Add the cornstarch mixture to the pot on the stove and stir.  Add the corn and simmer until heated through.  Add vinegar, hot sauce (if using), and sesame seed oil.  Add black pepper to taste.

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