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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 1 |
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Directions: 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
| Ingredients:
1 medium Onion, chopped
2 medium Carrots, sliced
2 Tablespoon(s) Water, stock, or sherry for
7 Cup(s) Chicken bouillon powder
3/4 Cup(s) Dried lentils
2 medium Tomatoes
1 Cup(s) Fresh or frozen corn
1 small Sweet potato, diced
4 Teaspoon(s) Tamari or soy sauce
1 Cup(s) Cooked brown rice
2 Tablespoon(s) Chopped fresh parsley (I |
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