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. Asian Lentil and Brown Rice Soup printer friendly version located here.
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