Easy lentil stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils, uncooked |
| 1 | cup | Brown rice, uncooked |
| Thyme to taste | ||
| Oregano to taste | ||
| Pepper to taste | ||
| 6 | cups | Water |
| 2 | cups | Carrots, diced |
| 1 | cup | Onion, chopped |
| 2 | Stalks celery w/tops, diced | |
| 1 | medium | Tomato, chopped |
| 1 | cup | Spinach, shredded (optional) |
Directions
Cook lentils, brown rice and seasonings in 6 cups water for about 1 hour. Add carrots, onions, celery, tomato and spinach. Add more water if needed and cook for another 15 minutes.
Per serving: 249 CALORIES; 11g PROTEIN; 0g FAT; 49g CARBOHYDRATE.
Percentage of calories from fat: 3. Equivalents: 2 meats, 1 bread, 2 vegetables.
From "Vegetarian Cooking for People with Diabetes," by Patricia LeShane (Book Publishing Company, $10.95), as seen in "The Olympian," 3/22/95.
Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 03-26-95