Lentil and corn soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, chopped |
| 2 | mediums | Carrots, sliced |
| 2 | tablespoons | Water, stock, or sherry for |
| 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 |
| Double this amount) | ||
Directions
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