Recipe - Asian Lentil And Brown Rice Soup

10 cup Water
12 ounce Lentils rinsed and drained
One half cup Brown Rice, uncooked
1 cup Scallions,chopped
Tops included
1 cup Celery, chopped
One half cup Green Bell Pepper
One half cup Parsley chopped
2 tablespoon Ginger Root,grated
4 teaspoon Garlic, minced
One fourth cup Soy Sauce,Low Sodium
2 tablespoon Rice Vinegar, or white wine
or
cider vinegar
One half 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 19.4 g
: Sodium 441 mg
: Dietary Fiber 18.8 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 EATL Digest 30 Sep 96

Date: Tue, 1 Oct 1996 00:20:57 +0000

From: Ilene Warfield ilenewar@STARNETINC.COM