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Title: Lentil & Corn Soup
Categories: None
Yield: 1 Servings

1mdOnion, chopped
2mdCarrots, sliced
2tbWater, stock, or sherry for
  Sauteing
7cWater
3/4cDried lentils
2mdTomatoes
1cFresh or frozen corn
1smSweet potato, diced
4tsTamari or soy sauce
1cCooked brown rice
2tbChopped 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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