VEGETABLE-LENTIL STEW

Vegetable-Lentil Stew image

Provided by ratherbeswimmin

Categories Stew

Time 2h20m

Yield 5 quarts

Number Of Ingredients 20

2 cups dry lentils
3/4 cup uncooked brown rice
1 (28 ounce) can tomatoes, undrained and chopped
1 (48 ounce) can tomato juice
4 cups water
4 -5 cloves garlic, minced
1 large onion, chopped
3 celery ribs, sliced
4 carrots, sliced
1 bay leaf
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon pepper
3 tablespoons chopped fresh parsley
1 zucchini, chopped
2 medium potatoes, peeled and chopped
2 tablespoons lemon juice
1 teaspoon dry mustard
salt

Steps:

In a large Dutch oven, mix together the first 15 ingredients.
Bring to a boil; reduce heat to low and simmer until rice and lentils are tender, about 1 hour.
Add more water or tomato juice if necessary.
Stir in the remaining ingredients.
Cover and continue cooking until vegetables are tender, usually 1 hour.

Nutrition Facts : Calories 570.4, Fat 2.8, SaturatedFat 0.5, Sodium 837.1, Carbohydrate 112.5, Fiber 32.8, Sugar 21.9, Protein 29.2