Title: Brown Rice and Lentil Stew (Vegan)
Categories: Soup Rice Dec
Yield: 4 Servings

3/4	cn	Brown rice; uncooked
1/2	c	Dried lentils; rinsed
1/2	c	Chopped onions
1/2	c	Sliced celery
1/2	c	Sliced carrots
1/4	c	Snipped fresh parsley
1	ts	Italian seasoning
1		Garlic clove; minced
1		Bay leaf
2 1/2	c	[stock]
14 1/2	oz	Canned tomatoes, peeled; cut
1	tb	Cider vinegar

An easy-to-make entree that uses only one pan. Combine all ingredients 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. Nutrition (per serving): 272 calories, Total Fat 2 g (8% of calories) Source: USA Rice Council :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

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