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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This is so good on a cool night. Ingredients:
2 cups dry lentils |
3/4 cup uncooked brown rice |
1 (28 ounce) can tomatoes, undrained and chopped |
1 (48 ounce) can tomato juice |
4 cups water |
4 -5 cloves garlic, minced |
1 large onion, chopped |
3 celery ribs, sliced |
4 carrots, sliced |
1 bay leaf |
2 teaspoons dried basil |
2 teaspoons dried oregano |
2 teaspoons dried thyme |
1 teaspoon pepper |
3 tablespoons chopped fresh parsley |
1 zucchini, chopped |
2 medium potatoes, peeled and chopped |
2 tablespoons lemon juice |
1 teaspoon dry mustard |
salt |
Directions:
1. In a large Dutch oven, mix together the first 15 ingredients.
2. Bring to a boil; reduce heat to low and simmer until rice and lentils are tender, about 1 hour.
3. Add more water or tomato juice if necessary.
4. Stir in the remaining ingredients.
5. Cover and continue cooking until vegetables are tender, usually 1 hour.
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