Brown Rice and Lentil Stew

Ready in 1h

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1 tb Cider vinegar
1/2 c Dry lentils; rinsed
14 1/2 oz Canned peeled whole tomatoes
1 Bay leaf
1/2 c Onions; chopped
1/4 c Snipped fresh parsley
1 Garlic; minced
3/4 c Uncooked brown rice
1 ts Italian seasoning
1/2 c Sliced carrots
1/2 c Sliced celery
undrained, chopped
2 1/2 c Chicken broth

Original recipe makes 4 Servings



Combine all ingredients and 2 cups water 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. Each serving provides: * 252 calories * 10.5 g. protein * 1.4 g. fat * 50.7 g. carbohydrate * 917 mg. sodium * 1 mg. cholesterol Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias File

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