Yield: 1 servings
Measure | Ingredient |
---|---|
1 medium | Onion, chopped |
2 mediums | Carrots, sliced |
2 tablespoons | Water, stock, or sherry for |
\N \N | Sauteing |
7 cups | Water |
¾ cup | Dried lentils |
2 mediums | Tomatoes |
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 |
\N \N | 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