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lentil-corn-soup recipe

Date:    Sun, 11 Sep 94 13:59:33 CDT
 From:    judith@utig.ig.utexas.edu (Judith Haller)
 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. 
 Lentil and Corn Soup
 1 Medium onion, chopped
 2 medium carrots, sliced
 2 tbs water, stock, or sherry for sauteing
 7 cups water
 3/4 cup dried lentils
 2 medium tomatoes
 1 cup fresh or frozen corn
 1 small sweet potato, diced
 4 tsp tamari or soy sauce
 1 cup cooked brown rice
 2 tbs chopped fresh parsley (I double this amount)
 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. 
 kwvegan vegan