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Brown Rice and Lentil Stew (Vegan)

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CATEGORY CUISINE TAG YIELD
Vegan Soups, Rice, Prodigy, Dec. 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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. 1.80á
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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