Subject: Lentil And Corn Soup
From: Ben <[email-masked]>
Date: Mon, 05 Jun 2000 11:49:48 GMT
Newsgroups: rec.food.recipes

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: [email-masked]

http://www.recipeway.com/

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