Brown Rice and Lentil Stew

1 hours Prep: 5 minutes Cook: 1 hours

283 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3/4	cup	rice	brown, uncooked
1/2	cup	lentils	rinced, dry
1/2	cup	onions	chopped
1/2	cup	celery	sliced
1/2	cup	carrots	sliced
1/4	cup	parsley leaves	fresh
1	teaspoon	italian seasoning
1	Garlic	clove	minced
1	each	bay leaf
2 1/2	cups	chicken broth
14 1/2	ounces	tomatoes, canned, whole, peeled	undrained, chopped
1	tablespoon	cider vinegar

Directions

Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil.

Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender.

Remove and discard bay leaf.

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Nutrition Facts

Serving Size 264g

Amount per Serving

Calories 283 8% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 241mg	10%
Total Carbohydrate 51.0g	17%
Dietary Fiber 9.0g	35%
Sugars 5.0g
Protein 13.0g	26%

Vitamin A	59%		Vitamin C	15%
Calcium	5%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Bombay Monkfish

Super-tasty sauce but overwhelmed the mild flavor of the monkfish, which is a bit expensive where I live ($13/pound)--sauce is dominating flavor, fish could have been any firm protein. Will make again, but will sub the monkfish for shrimp or salmon--maybe even tofu.

Reviewed by VBC