Lentil And Corn Soup
Corn Lentils Soups
Last updated 6/12/2012 12:51:53 AM. Recipe ID 13547. Report a problem with this recipe.
Title: Lentil and corn soup
Categories: Digest, Sept.
Yield: 1 Servings
1 md Onion, chopped
2 md Carrots, sliced
2 tb Water, stock, or sherry for
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)
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: firstname.lastname@example.org (Judith Haller). Fatfree Digest
[Volume 10 Issue 32], Sept. 12, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
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