By Robyn Burton
Rinse 1 cup of brown lentils under cold water and set aside.
Dice 2 medium carrots, slice 2 stalks of celery, and finely chop 1 medium onion.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
Add 1 teaspoon of thyme, the rinsed lentils, 1 can of canned tomatoes (including juices), and 4 cups of vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then lower the heat and simmer uncovered for about 25 minutes, or until the lentils are tender.
Meanwhile, in a separate pot, cook 1 cup of brown rice according to the package instructions.
Once the lentils are tender, add 2 cups of spinach to the stew and stir until wilted. Season with salt and pepper to taste.
Serve the lentil and vegetable stew over the cooked brown rice.
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This Vegetarian Main Course Stew recipe is ready in 45 minutes and features green or brown lentils, carrots, celery and other delicious ingredients. Contains 450 calories total.
Rinse 1 cup of brown lentils under cold water and set aside.
Dice 2 medium carrots, slice 2 stalks of celery, and finely chop 1 medium onion.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
Add 1 teaspoon of thyme, the rinsed lentils, 1 can of canned tomatoes (including juices), and 4 cups of vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then lower the heat and simmer uncovered for about 25 minutes, or until the lentils are tender.
Meanwhile, in a separate pot, cook 1 cup of brown rice according to the package instructions.
Once the lentils are tender, add 2 cups of spinach to the stew and stir until wilted. Season with salt and pepper to taste.
Serve the lentil and vegetable stew over the cooked brown rice.
Calories per Serving: 450
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