Lentil Stew

By á-47131

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

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.