Lentil And Corn Soup Recipe
Ingredients
| 1 medium-size onion, chopped | ||
| 2 medium-size carrots, sliced | ||
| Safflower oil | 1 1/2 Tablespoon | |
| Water | 7 Cup (16 tbs) | |
| Lentils | 3/4 Cup (16 tbs), dried | |
| 2 medium-size tomatoes, peeled and chopped | ||
| Corn | 1 Cup (16 tbs) | |
| Sweet potato | 1 Small, diced | |
| Tamari soy sauce | 4 Teaspoon | |
| Cooked brown rice | 1 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
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.
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.
Chef
