Brown Rice & Lentil Stew

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 480.8
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 3,130.7 mg
  • Total Carbs: 97.8 g
  • Dietary Fiber: 19.4 g
  • Protein: 19.0 g

View full nutritional breakdown of Brown Rice & Lentil Stew calories by ingredient
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Stew or stoup; hearty stew. Stew or stoup; hearty stew.
Number of Servings: 1


    3/4 cup uncooked brown rice
    1/2 cup dry lentils, rinsed
    1/2 cup each: chopped onions, sliced celery, sliced carrots
    1/4 cup snipped fresh parsley
    1 tsp. Italian seasoning
    1 clove garlic, minced
    1 bay leaf
    2-1/2 cups vegetable broth
    1 can (14-1/2 oz) diced tomatoes (consider using hot diced tomatoes)
    1 Tbsp. cider vinegar


Combine all ingredients and 2 cups of water in dutch oven or large saucepan, bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf.

I combined all ingredients and used one can of V8 tomato juice plus water that was the equivalent of 2 cups water.

As this recipe simmers, uncovered it uses up all the juices in order to cook the brown rice which creates a stew instead of a soup.

This recipe was taken from a bag of Giant Eagle Brown Rice.

I choose to use 1/2 cup for breakfast with a soft boil egg on top and for lunch as a stew along with some rye crisp.

Also can add black beans, pinto beans, kidney beans but add either more veggie broth or more tomato juice and water.


Serving Size: Makes 4 servings.

Number of Servings: 1

Recipe submitted by SparkPeople user ENJOY2DAY1.

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