Description
A hearty and nutritious lentil and brown rice stew, perfect for a cozy meal.
Ingredients
Scale
- 1 cup French lentils
- 1 cup brown rice (short-grain preferred)
- 2 cups mushrooms (sliced)
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 4 cups low-sodium vegetable broth
- 3 cloves garlic (minced)
- 2 tsp fresh thyme
- 2 bay leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your vegetables: Dice onions and carrots, and slice the mushrooms.
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until softened (about 5 minutes).
- Cook vegetables: Add carrots and mushrooms; cook until mushrooms release moisture and start browning (approximately 8 minutes).
- Combine lentils and rice: Stir in rinsed lentils and brown rice, mixing well with the vegetables for about 2 minutes.
- Add broth: Pour in vegetable broth along with thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to simmer for 30–35 minutes.
- Finish off: Once lentils and rice are tender, remove from heat and discard bay leaves. Serve hot, garnished with parsley if desired.
Notes
- This stew can be garnished with fresh parsley for added flavor.
- Adjust seasoning with additional salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg