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Favorite Brown Rice & Lentil Stew

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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

Amount Measure Ingredient Features
¾ cup brown rice
uncooked
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½ cup lentils
rinced, dry
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½ cup onions
chopped
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½ cup celery
sliced
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½ cup carrots
sliced
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¼ cup parsley leaves
fresh
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1 teaspoon italian seasoning
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1 clove garlic
minced
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1 each bay leaves
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2 ½ cups stock
such as vegetable, or chicken broth
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14 ½ ounces tomatoes, canned, whole, peeled
undrained, chopped
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1 tablespoon apple cider vinegar
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Ingredients

Amount Measure Ingredient Features
177 ml brown rice
uncooked
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118 ml lentils
rinced, dry
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118 ml onions
chopped
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118 ml celery
sliced
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118 ml carrots
sliced
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59 ml parsley leaves
fresh
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5 ml italian seasoning
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1 clove garlic
minced
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1 each bay leaves
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591 ml stock
such as vegetable, or chicken broth
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419.1 ml/g tomatoes, canned, whole, peeled
undrained, chopped
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15 ml apple cider vinegar
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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.

 

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Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 2848% 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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