• Asian Brown Rice And Lentil Soup, Modified

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    • 10 c. water
    • 12 ounce lentils rinsed and liquid removed
    • 1/2 c. brown rice uncooked
    • 1 1/2 tsp miso up to 2 tsp.
    • 1 c. scallions minced w/tops
    • 1 c. celery minced
    • 1/2 c. carrot sliced
    • 1/2 c. green bell pepper
    • 1/4 c. cilantro chopped, to taste
    • 2 Tbsp. fresh ginger root grated
    • 4 tsp garlic chopped
    • 1/4 c. tamari soy sauce low sodium
    • 2 Tbsp. rice vinegar or possibly cider vinegar
    • 1/2 tsp salt optional warm pepper sauce to taste


    1. Bring water to a boil in 4- qt pot. Stir in lentils and brown rice; reduce heat to medium. Add in the miso, stir well and boil gently uncovered till lentils and rice are tender but not mushy, about 30 min.
    2. Meanwhile, spray a nonstick skillet with cooking spray and stir in scallions, celery, green pepper, carrot, gingerroot and garlic. Cook 3 - 4 min, just till celery, green pepper and carrots are tender.
    3. The vegetables may also be braised in water, wine or possibly balsamic vinegar.
    4. Stir vegetables and remaining ingredients into lentil mix. Serve with additional warm pepper sauce (or possibly warm pepper sesame oil) at the table.

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