Hearty, Healthful Lentil Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe is a variation of my mother's lentil dish from her native Italy. -Lucille Rothen, Morristown, NJ Ingredients:
1 tablespoon olive oil |
1 1/4 cups chopped onion |
1 cup chopped celery |
3/4 cup chopped carrot |
1 garlic clove, sliced |
4 cups fat-free, less-sodium chicken broth |
1 cup water |
1 (28-ounce) can crushed tomatoes, undrained |
1 cup dried lentils |
3/4 cup instant brown rice |
1/2 teaspoon crushed red pepper |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Heat oil in a small Dutch oven over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 8 minutes or until tender. Add broth, water, and tomatoes; bring to a boil. Stir in lentils; simmer 25 minutes, stirring occasionally. Stir in rice; simmer 20 minutes, stirring occasionally. Stir in red pepper, salt, and black pepper.
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