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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 20 |
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This is a great slow-cooking stew. I love to make it in the fall on cool days.Chris Moyers, Felton, California Ingredients:
2 cups dried lentils, rinsed |
3/4 cup uncooked brown rice |
1 can (28 ounces) diced tomatoes, undrained |
1 can (48 ounces) tomato or vegetable juice |
4 cups water |
3 garlic cloves, minced |
1 large onion, chopped |
2 celery ribs, sliced |
3 medium carrots, sliced |
1 bay leaf |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1/2 teaspoon pepper |
3 tablespoons minced fresh parsley |
1 medium zucchini, sliced |
2 medium potatoes, peeled and diced |
2 tablespoons lemon juice |
1 teaspoon ground mustard |
salt to taste |
Directions:
1. In a 6-qt. Dutch oven or soup kettle, combine first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice and lentils are tender. Add additional water or tomato juice if necessary.
2. Stir in the remaining ingredients. Cover and cook until vegetables are tender, about 45 minutes. Yield: 5 quarts.
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