LENTIL VEGETABLE STEW

Lentil Vegetable Stew image

This is a great slow-cooking stew. I love to make it in the fall on cool days.-Chris Moyers, Felton, California

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 5 quarts.

Number Of Ingredients 20

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Ingredients

2 cups dried lentils, rinsed
3/4 cup uncooked brown rice
1 can (28 ounces) diced tomatoes, undrained
1 can (48 ounces) tomato or vegetable juice
4 cups water
3 garlic cloves, minced
1 large onion, chopped
2 celery ribs, sliced
3 medium carrots, sliced
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon pepper
3 tablespoons minced fresh parsley
1 medium zucchini, sliced
2 medium potatoes, peeled and diced
2 tablespoons lemon juice
1 teaspoon ground mustard
Salt to taste

Steps:

In a 6-qt. Dutch oven or soup kettle, combine first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice and lentils are tender. Add additional water or tomato juice if necessary. , Stir in the remaining ingredients. Cover and cook until vegetables are tender, about 45 minutes.

Nutrition Facts :

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