Title: Asian-style brown rice and lentil soup
 Categories: Dishes	, Soups &, Stew
      Yield: 1 Servings
 
     10 c  Water
     12 oz Lentils, rinsed and
           -drained
    1/2 c  Brown rice, uncooked
  1 1/2 ts Miso, up to 2
           -teaspoons
      1 c  Scallions, chopped w/tops
      1 c  Celery, chopped
           1/  c  sliced carrot
    1/2 c  Green bell pepper
    1/4 c  Minced cilantro, or to taste
      2 tb Fresh ginger root,
           -grated
      4 ts Garlic, minced
    1/4 c  Tamari soy sauce, low sodium
      2 tb Rice vinegar, or
           -cider vinegar
    1/2 ts Salt, optional
           Hot pepper to taste
 
  Bring water to a boil in 4- quart pot.  Stir in lentils and brown
  rice; reduce heat to medium.  Add the miso, stir well and boil gently
  uncovered until 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, carrot, gingerroot and garlic.  Cook
  3 - 4 minutes, just until celery, green pepper and carrots are
  tender. The vegetables may also be braised in water, wine or balsamic
  vinegar.
  
  Stir vegetables and remaining ingredients into lentil mixture.  Serve
  with additional hot pepper sauce (or hot pepper sesame oil) at the
  table. Per serving: 275 Calories; 1g Fat (4% calories from fat); 19g
  Protein; 49g Carbohydrate; 0mg Cholesterol; 810mg Sodium