Appetizers / Soups / Salads

Lentil, Kidney Bean, and Brown rice stew is for Soup.

Lentil, Kidney Bean, and Brown rice stew takes several minutes to prepare.

Lentil, Kidney Bean, and Brown rice stew takes several minutes to cook.

Lentil, Kidney Bean, and Brown rice stew makes 18 servings.

The ingredients for Lentil, Kidney Bean, and Brown rice stew are:

2 cups dry lentils
2 T olive oil
1 large onion (diced)
5 garlic cloves (diced)
4 large peeled carrots (chopped)
5 celery stalks (chopped)
28 ounce can diced tomatoes
(2) 28 ounce cans crushed tomatoes
1 can dark red kidney beans - drained and rinsed
1 T oregano
1 T Basil
1 T black pepper
2 cups of water
4 cups cooked brown rice

Here is how you make Lentil, Kidney Bean, and Brown rice stew:

Cook the brown rice (in a separate saucepan).Soak lentils in water for one hour.Heat the olive oil in a stock pot. Saute the garlic and onion in the olive oil. Add the carrot and celery after a few minutes. Saute for five minutes, stirring often.Add the vegetable broth, tomatoes, water, spices, and lentils. Simmer for 30 minutes (until lentils are soft), stirring often.Add the kidney beans and cooked brown rice.Simmer for another 10 minutes.Makes 18 one-cup servings (I measured it out very precisely). Stores easily in the refrigerator or freezer and is still yummy when re-heatedNumber of Servings: 18Recipe submitted by SparkPeople user LAURADNYC.

The nutritional information for Lentil, Kidney Bean, and Brown rice stew is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 241.0

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 500.5 mg
• Total Carbs: 43.7 g
• Dietary Fiber: 11.7 g
• Protein: 13.0 g

The dietary needs meet for Lentil, Kidney Bean, and Brown rice stew is Vegetarian