Brown Rice & Lentil Stew (Vegan)

This is weeknight cooking at its most forgiving: everything goes into one pot, gets a stir, and simmers away into a hearty vegan stew. Lentils and brown rice are the backbone, and conveniently they cook in about the same time, so they go in together with no fuss.

It’s genuinely good for you without trying too hard. The rice-and-lentil combo delivers plant protein and a lot of fiber, there’s no added oil, and a base of tomatoes, carrots, celery, onion, garlic, and Italian herbs keeps it savory and satisfying. A tablespoon of apple cider vinegar stirred in is the secret brightener that lifts the whole pot.

Just keep an eye on it as it simmers uncovered, stirring now and then so nothing sticks, and add a splash of water if it thickens faster than the rice softens.

It makes a big batch, reheats well, and freezes beautifully for easy lunches.

Kitchen Tips

• Brown rice and lentils take about the same time, so add them together. No need to cook them separately.
• Stir occasionally and add water if it thickens before the rice is tender, since it simmers uncovered.
• Don’t skip the splash of cider vinegar at the end. That acidity brightens the whole stew.
• Fish out the bay leaf before serving.

Variations

• Stir in spinach, kale, or chopped greens in the last few minutes.
• Add cumin and smoked paprika, or a pinch of chili, for a different flavor lean.
• Use vegetable broth instead of water for a richer, more savory base.