Lentil Stew
By á-47131
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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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