| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 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) |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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