Asian-Style Brown Rice and Lentil Soup

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Title: Asian-Style Brown Rice and Lentil Soup
Yield: 1 Servings
Categories: Main Dishes, Soups, Stews


10 c Water
12 oz Lentils, rinsed and
1/2 c Brown rice, uncooked
1 1/2 ts Miso, up to 2
1 c Scallions, chopped w/tops
1 c Celery, chopped
1/ c sliced carrot
1/2 c Green bell pepper
1/4 c Minced cilantro, or to taste
2 tb Fresh ginger root,
4 ts Garlic, minced
1/4 c Tamari soy sauce, low sodium
2 tb Rice vinegar, or
-cider vinegar
1/2 ts Salt, optional
Hot pepper to taste

Bring water to a boil in 4- quart pot. Stir in lentils and brown rice;
reduce heat to medium. Add the miso, stir well and boil gently uncovered
until lentils and rice are tender but not mushy, about 30 minutes.

Meanwhile, spray a nonstick skillet with cooking spray and stir in
scallions, celery, green pepper, carrot, gingerroot and garlic. Cook 3 - 4
minutes, just until celery, green pepper and carrots are tender. The
vegetables may also be braised in water, wine or balsamic vinegar.

Stir vegetables and remaining ingredients into lentil mixture. Serve with
additional hot pepper sauce (or hot pepper sesame oil) at the table.
Per serving: 275 Calories; 1g Fat (4% calories from fat); 19g Protein; 49g
Carbohydrate; 0mg Cholesterol; 810mg Sodium

Posted to Digest eat-lf.v096.n172

Date: Tue, 01 Oct 1996 00:10:51 +0000