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Recipe Name: Asian-style Brown Rice And Lentil Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

10 Cup(s) Water
12 Ounce(s) Lentils, rinsed and
1/2 Cup(s) Brown Rice, uncooked
1 1/2 Teaspoon(s) Miso, up to 2
1 Cup(s) Scallions, chopped w/tops
1 Cup(s) Celery, chopped
1/ c sliced carrot
1/2 Cup(s) Green bell pepper
1/4 Cup(s) Minced cilantro, or to taste
2 Tablespoon(s) Fresh ginger root
4 Teaspoon(s) Garlic, minced
1/4 Cup(s) Tamari soy sauce, low sodium
2 Tablespoon(s) Rice vinegar, or
Cider vinegar
1/2 Teaspoon(s) 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 Posted to Digest eat-lf.v096.n172 Date: Tue, 01 Oct 1996
00:10:51 +0000 From:

Nutrition (calculated from recipe ingredients)
Calories: 1645
Calories From Fat: 485
Total Fat: 55.6g
Cholesterol: 149.7mg
Sodium: 4715.9mg
Potassium: 3235.8mg
Carbohydrates: 200.2g
Fiber: 47.5g
Sugar: 16.9g
Protein: 114.4g

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