Hot & Sour Soup with Baby Bok Choy & Lentil Sprouts

3 tablespoons olive oil,
3 turns of the pan 2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 cup dried shiitake mushrooms, soaked in hot water for 1 hr
6 cups of baby bok choy, trimmed and cut into sticks lengthwise
Salt and pepper
1 quart chicken broth, fat free, low sodium
3/4 pound extra firm tofu (you may use shrimp or crabmeat instead)
2 cups lentils sprouted
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks
cilantro & lemon juice to garnish

heat oil in a saucepan. add ginger, garlic, scallions & red pepper flakes. saute for 2 min & add the bok choy. saute for 1 more min & add the chicken broth & mushrooms. when the broth starts boiling, add the lentils & tofu. let boil on med heat until lentils are cooked but still crunchy (not more than couple min). turn of the heat & add lemon juice (based on tartness you prefer) & cilantro. serve immediately.

Makes 3 servings of 260 calories & 6.5g fat approx.