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Favorite Brown Rice and Lentil Stew

Favorite Brown Rice & Lentil Stew

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Submitted by Cleo

There are lots of good-for-you stuff in this stew, and it’s also very tasty. A deliciously warm stew is perfect on a cool fall day.

YIELD

4 servings

PREP

5 min

COOK

1 hrs

READY

1 hrs

Ingredients

¾ 177
CUP ML BROWN RICE
uncooked *
½ 118
CUP ML LENTILS
rinced, dry
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
sliced
½ 118
CUP ML CARROTS
sliced
¼ 59
CUP ML PARSLEY LEAVES
fresh
1 5
TEASPOON ML ITALIAN SEASONING *
1 1
CLOVE CLOVE GARLIC
minced
1 1
EACH EACH BAY LEAVES *
2 ½ 591
CUPS ML STOCK
such as vegetable, or chicken broth
14 ½ 419.1
OUNCES ML/G TOMATOES, CANNED, WHOLE, PEELED
undrained, chopped *
1 15
TABLESPOON ML APPLE 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.

* not incl. in nutrient facts Arrow up button

Comments


anonymous United Kingdom

Nice and healthy treat.

 

 

Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 284 8% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 242mg 10%
Total Carbohydrate 17g 17%
Dietary Fiber 9g 36%
Sugars g
Protein 26g
Vitamin A 59% Vitamin C 16%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 
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