Lentil Corn Soup

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.

Lentil and Corn Soup

1 Medium onion, chopped
2 medium carrots, sliced
2 tbs water, stock, or sherry for sauteing
7 cups water
3/4 cup dried lentils
2 medium tomatoes
1 cup fresh or frozen corn
1 small sweet potato, diced
4 tsp tamari or soy sauce
1 cup cooked brown rice
2 tbs chopped fresh parsley (I double this amount)

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.

http://www.fatfree.com/recipes/soups/lentil-corn-soup