Yield: 1 Servings
|1 medium||Onion, chopped|
|2 mediums||Carrots, sliced|
|2 tablespoons||Water, stock, or sherry for|
|¾ cup||Dried lentils|
|1 cup||Fresh or frozen corn|
|1 small||Sweet potato, diced|
|4 teaspoons||Tamari or soy sauce|
|1 cup||Cooked brown rice|
|2 tablespoons||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@... (Judith Haller). Fatfree Digest [Volume 10 Issue 32], Sept. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV