LENTIL AND CORN SOUP

Servings: 1
Ingredients:

1 md Onion, chopped
2 md Carrots, sliced
2 tb Water, stock, or sherry for
Sauteing
7 c  Water
3/4 c  Dried lentils
2 md Tomatoes
1 c  Fresh or frozen corn
1 sm Sweet potato, diced
4 ts Tamari or soy sauce
1 c  Cooked brown rice
2 tb Chopped fresh parsley (I
Double this amount)

Corn and sweet potatoes give this soup a nice sweetness. It’s adapted from
Mark Bricklin’s _Lose Weight Naturally Cookbook_ (Rodale), which uses too
much meat and dairy for our purposes; this one, however, adapts well by
substituting for the oil in the saute. It also freezes and microwaves well
for brown-bag lunches.

Saute the onion and carrots in a large saucepan over low heat, stirring
occasionally, until the onions are translucent.

Add water, lentils, tomatoes, corn, and sweet potato. Bring to a boil,
reduce heat, cover and simmer for 25 min. Add the tamari, rice and parsley,
and heat through before serving.

From: judith@utig.ig.utexas.edu (Judith Haller). Fatfree Digest [Volume 10
Issue 32], Sept. 12, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

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