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Brown Rice and Lentil Stew

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    Source: cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons olive oil

    2. 1/2 cup chopped onion

    3. 1/2 cup sliced celery

    4. 1/2 cup sliced peeled carrot

    5. 2 cloves garlic, minced

    6. 3/4 cup uncooked brown rice

    7. 2 1/2 cups vegetable stock

    8. 1 (14 1/2-ounce) can diced tomatoes

    9. 1/2 cup lentils, rinsed

    10. 1/4 cup chopped fresh flat-leaf parsley

    11. 1 tablespoon cider vinegar

    12. 1 teaspoon Italian seasoning

    13. 1/2 teaspoon salt

    14. 1/4 teaspoon ground black pepper

    15. 1 bay leaf

    Instructions Jump to Ingredients ↑

    1. Heat a stockpot over medium heat. Add oil and sauté onion, celery, carrot and garlic for 5 minutes or until softened. Stir in rice and sauté an additional 3 minutes. Add stock, tomatoes, lentils, parsley, vinegar, Italian seasoning, salt, pepper and bay leaf; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally for 1 hour or until rice is tender. Remove and discard bay leaf. Serve hot.

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