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Lentil And Corn Soup

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Ingredients
  Onion 1 Medium, chopped
  Carrots 2 Medium, sliced
  Safflower oil 1 1⁄2 Tablespoon
  Water 7 Cup (112 tbs)
  Dried lentils 3⁄4 Cup (12 tbs)
  Tomatoes 2 Medium, peeled and chopped
  Corn 1 Cup (16 tbs)
  Sweet potato 1 , diced
  Tamari sauce/Soy sauce 4 Teaspoon
  Cooked brown rice 1 Cup (16 tbs)
  Chopped fresh parsley 2 Tablespoon
Directions

Place the onions and carrots in a large, heavy-bottom saucepan with the oil.
Cover and cook over low heat, stirring occasionally, until the onions are translucent.
Add the water, lentils, tomatoes, corn, and sweet potatoes.
Bring to a boil, then reduce heat, cover, and simmer for 25 minutes.
Add the tamari, rice, and parsley and heat through before serving.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1569 Calories from Fat 153

% Daily Value*

Total Fat 18 g28%

Saturated Fat 2.4 g11.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1355 mg56.5%

Total Carbohydrates 295 g98.4%

Dietary Fiber 70.1 g280.5%

Sugars 31.2 g

Protein 66 g131.8%

Vitamin A 880.4% Vitamin C 106%

Calcium 28.7% Iron 104.9%

*Based on a 2000 Calorie diet

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Lentil And Corn Soup Recipe