Lentil And Corn Soup
|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|
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.