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.


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