Asian-style brown rice and lentil soup

1 Servings

Ingredients

Quantity Ingredient
10 cups Water
12 ounces Lentils, rinsed and drained
½ cup Brown rice, uncooked
1½ teaspoon Miso, up to 2 teaspoons
1 cup Scallions, chopped w/tops
1 cup Celery, chopped
1/ c sliced carrot
½ cup Green bell pepper
¼ cup Minced cilantro, or to taste
2 tablespoons Fresh ginger root, grated
4 teaspoons Garlic, minced
¼ cup Tamari soy sauce, low sodium
2 tablespoons Rice vinegar, or cider vinegar
½ teaspoon Salt, optional
Hot pepper to taste

Directions

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 From: ilenewar@...

Related recipes