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Lentil Stew

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Ingredients

  • 1 tablespoon olive oil
  • 1 1/4 cups chopped onion
  • 1 cup chopped celery
  • 3/4 cup chopped carrot
  • 1 garlic clove, sliced
  • 4 cups fat-free, less-sodium chicken broth
  • 1 cup water
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 1 cup dried lentils
  • 3/4 cup instant brown rice
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Details

Preparation

Step 1

Heat oil in a small Dutch oven over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 8 minutes or until tender. Add broth, water, and tomatoes; bring to a boil. Stir in lentils; simmer 25 minutes, stirring occasionally. Stir in rice; simmer 20 minutes, stirring occasionally. Stir in red pepper, salt, and black pepper.

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