Lentil-Brown Rice Stew
INGREDIENTS
2 T. olive oil
3/4 cup chopped celery
3/4 cup chopped onion
2-3 garlic cloves minced
6 cups vegetable broth, chicken broth, or water (or combination)
3/4 cup green or brown lentils
1 quart tomatoes, canned
3/4 cup brown rice
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. rosemary
1/2 cup shredded carrot
Parmesan cheese or shredded cheddar cheese
PREPARATION
Heat olive oil in large saucepan. Sauté the celery, onion and garlic until the onions and celery are softened.
Add 6 cups of broth or water and the lentils. Cook for 20 minutes.
Add tomatoes, brown rice, salt, pepper, and rosemary. Simmer 45-60 minutes.
Add the shredded carrots. Cook for 5-10 minutes and serve with parmesan or shredded cheddar cheese sprinkled on top.
