Asian lentil and brown rice soup

Yield: 6 Servings

Measure Ingredient
10 cups Water
12 ounces Lentils rinsed and drained
½ cup Brown Rice, uncooked
1 cup Scallions,chopped
Tops included
1 cup Celery, chopped
½ cup Green Bell Pepper
½ cup Parsley chopped
2 tablespoons Ginger Root,grated
4 teaspoons Garlic, minced
¼ cup Soy Sauce,Low Sodium
2 tablespoons Rice Vinegar, or white wine or cider vinegar
½ teaspoon Salt, optional
Hot Pepper Sauce, to taste

Bring water to a boil in 4 qt pot. Stir in lentils and brown rice, reduce heat to med and boil gently uncovered until lentils and rice are tender but not mushy, about 30 min.

Meanwhile, spray a nonstick skillet with cooking spray and stir in scallions, celery, green pepper, parsley, gingerroot and garlic. Cook 3 - 4 min, just until celery and green pepper are tende. (May cook the above in water, wine or balsamic vinegar.) Stir veggie and remaining ingredients into lentil mixture. Serve additional vinegar at the table.

‹‹‹‹‹ Notes: Cal 282.3

: Fat 1.3 g

: Carbs 51.3 g

: Protein 19⅖ g

: Sodium 441 mg

: Dietary Fiber 18⅘ g : CFF 3.9%

Per serving: 282 Calories; 1g Fat (4% calories from fat); 19g Protein; 51g Carbohydrate; 0mg Cholesterol; 790mg Sodium Recipe By: Woman's Day March 1991 (Reggie Dwork) Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 00:20:57 +0000 From: Ilene Warfield <ilenewar@...>

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