By Robyn Burton
Dice the carrots, celery, and onion. Mince the garlic. Chop the tomatoes.
In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add diced carrots and celery to the pot, and cook for another 5 minutes, stirring occasionally.
Stir in the chopped tomatoes, and cook for 3 minutes until they begin to break down.
Pour in the vegetable broth and add the cooked lentils, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for 20 minutes.
Add the spinach to the pot and stir until it wilts, about 2 minutes.
Gently fold in the cooked brown rice until it is evenly mixed with the stew.
Taste and adjust seasoning if necessary. Serve hot.
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This Vegetarian Soup Stew recipe is ready in 45 minutes and features cooked green or brown lentils, carrots, celery stalks and other delicious ingredients. Contains 280 calories total.
Dice the carrots, celery, and onion. Mince the garlic. Chop the tomatoes.
In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add diced carrots and celery to the pot, and cook for another 5 minutes, stirring occasionally.
Stir in the chopped tomatoes, and cook for 3 minutes until they begin to break down.
Pour in the vegetable broth and add the cooked lentils, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for 20 minutes.
Add the spinach to the pot and stir until it wilts, about 2 minutes.
Gently fold in the cooked brown rice until it is evenly mixed with the stew.
Taste and adjust seasoning if necessary. Serve hot.
Calories per Serving: 280
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