Title: Lentil and Corn Soup
Categories: Digest Sept
Yield: 1 Servings

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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