Lentil and Corn Soup
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Scan day: 17 February 2014 UTC
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Description: Made with brown rice, stock, sweet potatoes, tomatoes, and soy sauce. One serving.
RecipeSource: Lentil And Corn Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.02 Title: LENTIL AND CORN SOUP Categories: Digest, Sept. Yield: 1 servings 1 md Onion, chopped 2 md Carrots, sliced 2 T 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 t Tamari or soy sauce 1 c Cooked brown rice 2 T Chopped fresh parsley (I Double this amount) 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: [email protected] (Judith Haller). Fatfree Digest [Volume 10 Issue 32], Sept. 12, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV -----
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