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Name: Asian Lentil and Brown Rice Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 ts Garlic, minced; 1/2 c Brown Rice, uncooked; 1 c Celery, chopped; 10 c Water; 2 tb Ginger Root,grated; 2 tb Rice Vinegar, or white wine; 1/2 ts Salt, optional; 1/2 c Parsley chopped; 1/4 c Soy Sauce,Low Sodium; 1 c Scallions,chopped; 1/2 c Green Bell Pepper; Tops included; 12 oz Lentils rinsed and drained; Hot Pepper Sauce, to taste

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INGREDIENTS

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

INSTRUCTIONS

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: Womans Day March 1991 (Reggie Dwork) Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 00:20:57 +0000 From: Ilene Warfield

NOTES

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Asian Lentil and Brown Rice Soup

4 ts Garlic, minced
1/2 c Brown Rice, uncooked
1 c Celery, chopped
10 c Water
2 tb Ginger Root,grated
2 tb Rice Vinegar, or white wine
1/2 ts Salt, optional
1/2 c Parsley chopped
1/4 c Soy Sauce,Low Sodium
1 c Scallions,chopped
1/2 c Green Bell Pepper
 Tops included
12 oz Lentils rinsed and drained
 Cider vinegar
 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:      Womans Day  March  1991 (Reggie Dwork)    Posted to EAT-L Digest 30 Sep 96    Date:    Tue, 1 Oct 1996 00:20:57 +0000    From:    Ilene Warfield <ilenewar@STARNETINC.COM>

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Nutrition

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Serving Size: 1 Serving (292g)
Recipe Makes: 6 Servings

Calories: 275
Calories from Fat: 11 (4%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 13.6mg		0 %
Potassium 650.8mg		17 %
Total Carbohydrate 49.8g		15 %
	Dietary Fiber 18.3g	73 %
	Sugars, other 31.5g
Protein 16.4g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 275

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