Lentil Stew

2 cups lentils

1 or 2 finely chopped onions

1 cup brown rice

1 or 2 carrots, cut in chunks

Parsley, chopped celery, bay leaf, pepper

3 tbsp olive oil

5 quarts water

3 tsp salt

Fry onions in olive oil.  Add water, salt, lentils, and spices.  Cook for 1 hour and then add carrots, celery and rice.  Cook for 1 hour more.  Serves 6.

 

The great thing about this recipe is, it’s all in how you spice it.  I like to chop up a few garlic cloves and also use some basil.  Go wild, experiment, it’s bland enough that it can take whatever combination of spices you want to use.  This recipe is also great for freezing.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s