Favorite Brown Rice & Lentil Stew
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 servingsPrep
5 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
brown rice
uncooked |
*
|
| ½ | cup |
lentils
rinced, dry |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
sliced |
|
| ½ | cup |
carrots
sliced |
|
| ¼ | cup |
parsley leaves
fresh |
|
| 1 | teaspoon | italian seasoning |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | each | bay leaves |
*
|
| 2 ½ | cups |
stock
such as vegetable, or chicken broth |
|
| 14 ½ | ounces |
tomatoes, canned, whole, peeled
undrained, chopped |
*
|
| 1 | tablespoon | 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.
Comments
Nice and healthy treat.