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Lentil Vegetable Stew

Lentil Vegetable Stew
This is a great slow-cooking stew. I love to make it in the fall on cool days.—Chris Moyers, Felton, California
20 ServingsPrep: 10 min. Cook: 1 hour 40 min.

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

  • 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
© Taste of Home 2013

2 of 2

Lentil Vegetable Stew (continued)

Directions (continued)

  • juice if necessary.
  • Stir in the remaining ingredients. Cover and cook until vegetables
  • are tender, about 45 minutes. Yield: 5 quarts.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013