Brown Rice and Lentil Soup

This is a one of my favorite soups. I like  it  spicy but you can adjust the seasoning to your taste. Lentils are the quintessential comfort food and they are high in fiber, protein, B vitamins and folate. Serve this with some whole grain bread and perhaps a salad...completely satisfying. This soups is wonderful.

I've also made this with jalapeño pepper or hot pepper oil instead of the tobasco sauce. If you use jalapeños just slice them and saute them with the veggies.

adapted from a recipe by Jane Brody


10 cups of water

2 cups lentils

1/2 cup of brown rice

1 tbs olive oil

4 large cloves garlic minced

2 tbs grated ginger

1 cup chopped scallions, including green tops

1 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped fresh parsley

1/4 reduced sodium soy sauce

2 tbs white rice vinegar

1/2 tsp salt

tabasco sauce to taste



In a large pot bring the water to a boil. Stir in the lentils and brown rice and boil over moderate heat for 30 minutes.


In a large skillet ( non-stick if you have it) heat the oil , add the garlic, ginger, scallions, celery, green pepper and parsley and saute until softened.


When the lentils and rice are done, add the vegtables to the pan along with the soy sauce, vinegar, salt and tobasco.



Serves 6-8.