Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!howland.erols.net!news-out.digex.net.MISMATCH!dca1-hub1.news.digex.net!intermedia!news.new-york.net!newspeer1.nac.net!news-xfer.siscom.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Lentil And Corn Soup Followup-To: rec.food.cooking Date: Mon, 05 Jun 2000 11:49:48 GMT Organization: www5 Lines: 36 Approved: phill@rt66.com Message-ID: <200006050744140.SM00171@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:42343 Lentil And Corn Soup 1 medium Onion, chopped 2 medium Carrots, sliced 2 tablespoons Water, stock, or sherry for Sauteing 7 cups Water 3/4 cups Dried lentils 2 medium 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) Corn and sweet potatoes give this soup a nice sweetness. 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. 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. From: judith@utig.ig.utexas.edu http://www.recipeway.com/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.