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Asian Lentil and Brown Rice Soup

10 c Water
12 oz Lentils rinsed and drained
1/2 c Brown Rice, uncooked
1 c Scallions,chopped tops included
1 c Celery, chopped
1/2 c Green Bell Pepper
1/2 c Parsley chopped
2 tb Ginger Root,grated
4 ts Garlic, minced
1/4 c Soy Sauce,Low Sodium
2 tb Rice Vinegar, or white wine or cider vinegar
1/2 ts 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.


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