Lentil and Corn Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 md onion chopped
- 7 c water
- 1 c cooked brown rice
- 4 ts tamari or soy sauce
- 2 tb chopped fresh parsley (i
- double this amount)
- sauteing
- 1 c fresh or frozen corn
- 2 tb water, stock, or sherry for
- 2 md carrots, sliced
- 3/4 c dried lentils
- 2 md tomatoes
- 1 sm sweet potato, diced
- Carbohydrate 221.137999997288 g
- Cholesterol 0 mg
- Fat 9.88439999995131 g
- Fiber 41.2260003324428 g
- Protein 42.8579999948824 g
- Saturated Fat 1.53343999999464 g
- Serving Size 1 1 Serving (1645g)
- Sodium 1437.78499728005 mg
- Sugar 179.911999664845 g
- Trans Fat 1.40063999998637 g
- Calories 1119 calories
Corn and sweet potatoes give this soup a nice sweetness. Its adapted from Mark Bricklins _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
