Italian

Brown Rice and Lentil Stew is for Soup.

Brown Rice and Lentil Stew takes 20 minutes to prepare.

Brown Rice and Lentil Stew takes 55 minutes to cook.

Brown Rice and Lentil Stew makes 1 servings.

The ingredients for Brown Rice and Lentil Stew are:

3/4 cup uncooked brown rice
1/2 cup dry lentils, rinsed
1/2 cup each: chopped onions, sliced celery, sliced carrots
1/4 cup snipped fresh parsley
1 tsp. Italian seasoning
1 clove garlic, minced
1 bay leaf
2-1/2 cups vegetable broth
1 can (14-1/2 oz) diced tomatoes (consider using hot diced tomatoes)
1 Tbsp. cider vinegar

Here is how you make Brown Rice and Lentil Stew:

Combine all ingredients and 2 cups of 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.I combined all ingredients and used one can of V8 tomato juice plus water that was the equivalent of 2 cups water.As this recipe simmers, uncovered it uses up all the juices in order to cook the brown rice which creates a stew instead of a soup.This recipe was taken from a bag of Giant Eagle Brown Rice.I choose to use 1/2 cup for breakfast with a soft boil egg on top and for lunch as a stew along with some rye crisp.Also can add black beans, pinto beans, kidney beans but add either more veggie broth or more tomato juice and water.Enjoy!Serving Size: Makes 4 servings.Number of Servings: 1Recipe submitted by SparkPeople user ENJOY2DAY1.

The nutritional information for Brown Rice and Lentil Stew is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 480.8

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 3,130.7 mg
• Total Carbs: 97.8 g
• Dietary Fiber: 19.4 g
• Protein: 19.0 g

Brown Rice and Lentil Stew is Italian cuisine.

The dietary needs meet for Brown Rice and Lentil Stew is Vegetarian