Recipe: Lentil Soup with Brown Rice and Mushrooms

LENTIL SOUP WITH BROWN RICE AND MUSHROOMS

1/2 cup chopped onion
2 cloves garlic minced
1 tablespoon canola oil
1 cup mushrooms, washed and sliced
1 tablespoon tomato paste
1 (15 ounce) can lentils, rinsed and drained
1/2 cup quick-cooking brown rice
15 ounces canned fat-free reduced-sodium beef broth
1 cup water
1 teaspoon balsamic vinegar
Salt to taste (optional)
Freshly ground black pepper to taste
1/4 cup chopped fresh Italian parsley (for garnish)

In soup pot, saute onion and garlic in oil over medium heat for 3 minutes, stirring often.

Add mushrooms and a pinch of salt. Turn heat up to high, cooking mushrooms for about 5 minutes, stirring in paste and lentils.

Stir in brown rice, broth and 1 cup water. Bring to boil. Reduce heat and simmer for 15 minutes, covered, until rice is tender. Season with balsamic vinegar, optional salt and pepper.

Garnish with parsley and serve.

For a lighter tasting version of this soup, use reduced-sodium chicken broth instead of beef broth.

TO MAKE AHEAD:
This soup can be refrigerated up to 5 days or frozen.

Makes 4 servings
Source: American Institute for Cancer Research, March 2004