| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | Crockpot, Legumes, Low-cal, Low-fat, Stews | 8 | Servings |
INGREDIENTS
| 1 | lb | Lentils |
| 1/2 | c | Brown rice |
| 1 | c | Carrots; chopped |
| 1 | c | Bell pepper; chopped |
| 1 | c | Celery; chopped |
| 1 | Onion; chopped | |
| 2 | Tomatoes; chopped | |
| 1 | c | Tomato sauce |
| 1 | tb | Molasses |
| 1 1/2 | ts | Salt |
| 1 | ts | Basil |
| 1/2 | ts | Thyme |
| 1/4 | ts | Garlic powder |
| 1 | tb | Lemon juice |
INSTRUCTIONS
Wash and sort lentils. Place in large pot, cover with water by 2-3 inches, bring to a boil and cover. Turn down heat and simmer for 30 minutes. Add brown rice and simmer 30 minutes. Add remaining ingredients except for lemon juice and simmer another 1 hour. Add lemon juice just before serving. May also be made in a crock-pot; add water to a level 2-3 inches above lentils and cook for 5 hours on high. Recipe by: Mcdougall Posted to JEWISH-FOOD digest Volume 98 #035 by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 20, 98
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