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Recipe
Asian Lentil And Brown Rice Soup Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 555g | |
| Recipe makes 6 servings | |
| Calories 330 | |
| Calories from Fat 38 | 12% |
| Total Fat 4.23g | 5% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 600mg | 25% |
| Potassium 800mg | 23% |
| Total Carbs 50.18g | 13% |
| Dietary Fiber 19.0g | 63% |
| Sugars 2.46g | 2% |
| Protein 22.74g | 36% |
Ingredients Convert Measures
- 10 c. Water
- 12 ounce Lentils rinsed and liquid removed
- 1/2 c. Brown Rice uncooked
- 1 c. Scallions minced
- Tops included
- 1 c. Celery minced
- 1/2 c. Green Bell Pepper
- 1/2 c. Parsley minced
- 2 Tbsp. Ginger Root grated
- 4 tsp Garlic chopped
- 1/4 c. Soy Sauce Low Sodium
- 2 Tbsp. Rice Vinegar or possibly white wine or possibly cider vinegar
- 1/2 tsp Salt optional
- Warm Pepper Sauce to taste
Directions
- Bring water to a boil in 4 quart pot. Stir in lentils and brown rice, reduce
- heat to med and boil gently uncovered till 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, parsley, gingerroot and garlic. Cook 3 -
- 4 minutes, just till celery and green pepper are tende. (May cook the above in water, wine or possibly balsamic vinegar.)
- Stir veggie and remaining ingredients into lentil mix. Serve additional vinegar at the table.
