Flavorful Brown Rice and Lentil with fresh veggies - onion, celery and carrot - cooked with chopped tomato and tomato broth.
3/4 c Brown Rice
1/2 c Dried Lentils
1/2 c Chopped Onion
1/2 c Sliced Celery
1/2 c Sliced Carrots
1/4 c Fresh Parsley remove ends
1 tsp Italian Seasoning
1 Clove Garlic minced
1 Bay Leaf
2 1/2 c Vegetable Broth
2 c Water
1 can (14 – 16 ounce) peeled whole tomatoes, undrained, chopped
1 tbsp Cider Vinegar (pinch each sugar and salt)
No nutrition information available
Combine all ingredients in Dutch oven or large saucepan, bring to a boil. Reduce heat, cover and simmer 55 minutes to 1 hour until rice is tender. Remove bay leaf before serving.