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Brown Rice & Lentil Stew

3/4 cup brown rice, uncooked
1/2 cup dried lentils, rinsed
1/2 cup onion, chopped
1/2 cup celery, sliced
1/2 cup carrots, sliced
1/4 cup snipped fresh parsley
1 clove garlic, minced
1 bay leaf
2 1/2 cups water or vegetable stock
14.5 ounce can tomatoes, peeled and chopped (or buy them already peeled and chopped in the can)
1 tablespoon cider vinegar

Combine all ingredients in a dutch oven or large saucepan; bring to a boil. Reduce heat, and simmer uncovered, stirring occasionally, for 55 minutes to an hour, or until rice is tender. Remove and discard bay leaf.

Serves 4