Lentil and Corn Soup

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