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
           Sauteing
      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: 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