| 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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