Back to Lentil Vegetable Stew

Print Options

 
 

Card Sizes

 
 
 
 Print

Lentil Vegetable Stew Recipe

This is a great slow-cooking stew. I love to make it in the fall on cool days.—Chris Moyers, Felton, California
TOTAL TIME: Prep: 10 min. Cook: 1 hour 40 min. YIELD:20 servings

Ingredients

  • 2 cups dried lentils, rinsed
  • 3/4 cup uncooked brown rice
  • 1 can (28 ounces) tomatoes with juice, chopped
  • 1 can (48 ounces) tomato or vegetable juice
  • 4 cups water
  • 3 garlic cloves, minced
  • 1 large onion, chopped
  • 2 celery stalks, sliced
  • 3 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 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 and simmer, covered, until rice and lentils are tender, 45-60 minutes. Add additional water or tomato juice if necessary. Stir in all of the remaining ingredients. Cover and continue to cook until vegetables are tender, about 45 minutes. Yield: 5 qts.

Reviews for Lentil Vegetable Stew

Average Rating
Loading Image