Lentil Stew

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Main Dish

This dish is so full of protein and delicious flavors your taste buds and your body will thank you.

3 cups cooked long-grain brown rice
1 1/3 cups prepared lentils (or two 15-ounce cans, rinsed and drained)
2 tablespoons olive oil
1 cup white onion, diced
2 large cloves garlic, minced
1 red bell pepper, finely diced
6 cups prepared Better Than Bouillon Vegetable Broth (or water)
1 15-ounce can of crushed tomatoes
8 to 10 sundried tomatoes, finely chopped
1/4 cup Nutritional Yeast Flakes
4 cups fresh spinach, roughly chopped
juice of 1 lemon
salt and pepper to taste

Prepare the rice and lentils separately according to the directions and set them aside.

Next, heat the oil in a large pot over medium heat. Add the onion, garlic, and bell pepper—Sauté for about 5 minutes or until the vegetables are slightly tender.

Stir in the broth, crushed tomatoes, sun-dried tomatoes, nutritional yeast, and lentils, and bring the mixture to a boil. Lower the heat and gently simmer for 5 to 7 minutes.

Finally, fold in the spinach leaves until they have wilted and everything is combined. Add in the lemon juice and adjust the seasonings as needed.

To serve, ladle the stew over 1/2 to 1 cup of brown rice in a soup bowl.

I suggest serving the stew with crusty bread and fresh green salad.