Recipe - Asian-Style Brown Rice And Lentil Soup

10 cup Water
12 ounce Lentils, rinsed and
drained
One half cup Brown rice, uncooked
1 One half teaspoon Miso, up to 2
teaspoons
1 cup Scallions, chopped w/tops
1 cup Celery, chopped
1/ cup cut or sliced up carrot
One half cup Green bell pepper
One fourth cup Minced cilantro, or to taste
2 tablespoon Fresh ginger root,
grated
4 teaspoon Garlic, minced
One fourth cup Tamari soy sauce, low sodium
2 tablespoon Rice vinegar, or
cider vinegar
One half teaspoon 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 eatlf.v096.n172

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

From: ilenewar@starnetinc.com