Description
A hearty vegetarian stew made with lentils and brown rice, perfect for a comforting meal.
Ingredients
Scale
- 1 cup French green lentils
- 1 cup short-grain brown rice
- 2 cups fresh mushrooms (cremini or button), sliced
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes (with juice)
- 4 cups vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
- to taste Salt and pepper
Instructions
- Prep your ingredients by chopping onions, carrots, celery, and garlic.
- In a large pot over medium heat, add olive oil. Once shimmering, sauté onions, celery, carrots, and garlic until fragrant (about 5 minutes).
- Stir in sliced mushrooms and cook until golden brown (approximately 8 minutes).
- Add rinsed lentils and brown rice to the pot; mix well to coat with juices.
- Pour in diced tomatoes, vegetable broth, bay leaves, thyme, rosemary, salt, and pepper. Bring to a gentle boil.
- Reduce heat to low and cover; simmer for about 30–35 minutes until lentils are tender.
- Remove bay leaves before serving.
Notes
- This stew can be customized with other vegetables like spinach or kale.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg