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  Lentil & corn soup
 
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

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