---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LENTIL AND CORN SOUP
  Categories: Digest, Sept.
       Yield: 1 servings
  
       1 md Onion, chopped
       2 md Carrots, sliced
       2 T  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 t  Tamari or soy sauce
       1 c  Cooked brown rice
       2 T  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
  
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