Out of this world lentil stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lentils |
| ½ | cup | Brown rice |
| 1 | cup | Carrots; chopped |
| 1 | cup | Bell pepper; chopped |
| 1 | cup | Celery; chopped |
| 1 | Onion; chopped | |
| 2 | Tomatoes; chopped | |
| 1 | cup | Tomato sauce |
| 1 | tablespoon | Molasses |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Basil |
| ½ | teaspoon | Thyme |
| ¼ | teaspoon | Garlic powder |
| 1 | tablespoon | Lemon juice |
Directions
Wash and sort lentils. Place in large pot, cover with water by 2-3 inches, bring to a boil and cover. Turn down heat and simmer for 30 minutes. Add brown rice and simmer 30 minutes. Add remaining ingredients except for lemon juice and simmer another 1 hour. Add lemon juice just before serving.
May also be made in a crock-pot; add water to a level 2-3 inches above lentils and cook for 5 hours on high.
Recipe by: Mcdougall
Posted to JEWISH-FOOD digest Volume 98 #035 by Annice Grinberg <VSANNICE@...> on Jan 20, 98