Brown Rice and Lentil Stew

-Heather Millbach

This thick and hearty stew is filling, healthy, and delicious!

  • 1 Tablespoon vegetable oil
  • 5 cups organic vegetable stock
  • 1 1/2 cups lentils, picked over and rinsed
  • 1 cup brown rice
  • 3 carrots, peeled and sliced
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon crumbled dried basil
  • 1/2 teaspoon crumbled oregano
  • 1/4 teaspoon crumbled dried thyme
  • 1 bay leaf

Directions:

In dutch oven or soup pot heat oil over medium-high heat. Add in garlic and onion. Cook until onion is translucent in color.

Stir in broth, 3 cups water, lentils, rice, carrots, celery, and spices. Bring to boil.

Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.

Categories: Appetizers, Entrees, Heather Millbach, Soup | Tags: , , , , , , , , , , , , , , , , , | 5 Comments

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5 thoughts on “Brown Rice and Lentil Stew

  1. Samantha

    how many people does this recipe serve?

    • Hi Samantha-
      I have a family of 7 (five of which are kids) and this was a big pot of stew. We had leftovers! I would say at least 4-6 adult size servings.
      Thanks! -Heather

  2. Pingback: Lentil and Brown Rice Stew | veggieinspiredjourney

  3. I have made this stew 3 times now in the last few months. It’s so easy and my 6 year old son asks for seconds each time!!! Thanks!

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