Lentil, Kidney Bean, and Brown rice stew

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 241.0
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 500.5 mg
  • Total Carbs: 43.7 g
  • Dietary Fiber: 11.7 g
  • Protein: 13.0 g

View full nutritional breakdown of Lentil, Kidney Bean, and Brown rice stew calories by ingredient
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Number of Servings: 18


    2 cups dry lentils
    2 T olive oil
    1 large onion (diced)
    5 garlic cloves (diced)
    4 large peeled carrots (chopped)
    5 celery stalks (chopped)
    28 ounce can diced tomatoes
    (2) 28 ounce cans crushed tomatoes
    1 can dark red kidney beans - drained and rinsed
    1 T oregano
    1 T Basil
    1 T black pepper
    2 cups of water
    4 cups cooked brown rice


Cook the brown rice (in a separate saucepan).
Soak lentils in water for one hour.
Heat the olive oil in a stock pot. Saute the garlic and onion in the olive oil. Add the carrot and celery after a few minutes. Saute for five minutes, stirring often.
Add the vegetable broth, tomatoes, water, spices, and lentils. Simmer for 30 minutes (until lentils are soft), stirring often.
Add the kidney beans and cooked brown rice.
Simmer for another 10 minutes.

Makes 18 one-cup servings (I measured it out very precisely). Stores easily in the refrigerator or freezer and is still yummy when re-heated

Number of Servings: 18

Recipe submitted by SparkPeople user LAURADNYC.

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Member Ratings For This Recipe

  • want to try this really bad. Directions say add broth. No broth on the ingredient list. Tried to figure using Cal. break down per serving (.22 where the water was .11 at 2 cups) came up with 4 cups? going to try it this way. Thanks! - 2/26/13

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