Brown Rice and Lentil Stew (Vegan)

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1 Garlic; minced
1/2 c Dried lentils; rinsed
1/2 c celery; Sliced
1/2 c Onions; chopped
1/4 c fresh parsley; Snipped
14 1/2 oz Canned tomatoes; peeled, cut
3/4 cn Brown rice, uncooked
1/2 c carrots; Sliced
1 tb Cider vinegar
2 1/2 c stock
1 Bay leaf
1 ts Italian seasoning

Original recipe makes 4



An easy-to-make entree that uses only one pan. Combine all ingredients in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf. Nutrition (per serving): 272 calories, Total Fat 2 g (8% of calories) Source: USA Rice Council : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?

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