Lentil & Rice Stew

I made this amazing dinner last weekend and I'm just getting around to posting it.... bad Lindsay!  This is a great one pot meal, especially on a chilly evening or after a long day.  I made it however, on a warm Phoenix evening and it still tasted wonderfully!

Lentil & Rice Stew


Ingredients


1C red lentils, rinsed
1/4C rice (I used a brown rice medley)
5C veggie broth or vegetable bouillon cubes dissolved in water
2C broccoli florets and stems, chopped
1 handful fresh green beans, chopped into 1 inch pieces
1/2C frozen or fresh peas
1 large carrot, peeled and diced
1C diced onion (red, yellow, or even leeks)
1/2C peeled and cubed eggplant
1 can fire roasted tomatoes
1 tsp. each- ground cumin, chili powder, garam masala.
2T Sour Cream (I used a vegan brand called Tofutti
S&P

Method


-Heat liquid in a dutch oven over medium high heat.  
Add lentils and rice and simmer for about 20 minutes.
-While the lentils and rice are cooking, prepare the vegetables.
-After the 20 minutes is up, add all the vegetables, tomatoes and spices (including some s&p) to the pot.
-Cover and simmer for another 10-15 minutes, or until the vegetables have softened.
-When cooked through, remove from heat and add your sour cream or your Tofutti if you're making a vegan version like me!
-Ladle Stew into bowls.  Garnish with some basil leaves.  Serve with some crusty bread!

Enjoy!

Let me just say, this stew turned out awesome!  My husband loved it as well which made me really happy!  You really can't help but feel great while you eat it.  Try it... you wont regret it!


Peace, Love, & Veggies