Title: Asian lentil and brown rice soup
 Categories: Main dishes, Soup
      Yield: 6 Servings
 
     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.
        ‹‹‹‹‹ 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