Lentil Rice Vegetable Stew
6 Cups water
3 Veggie bouillon cubes
3 Medium carrots, sliced
5 Celery stalks with leaves, sliced
3 Medium potatoes, cubed
1/2 Onion, diced
1 Clove garlic, minced
1- 32oz Can Italian seasoned crushed tomatoes
2 Cups shredded cabbage
2 Cups cooked lentil/rice mixture
1 Tablespoon fresh chopped parsley
2 Teaspoon yellow curry powder
1 Teaspoon dried dill weed
1/2 Teaspoon ground black pepper
Fill stockpot with 6 cups water, add veggie bouillon cubes and bring to a boil. Add carrots, celery, potatoes, onion, and garlic. Reduce heat to low. Add tomatoes. Simmer on low 35-40 minutes, or until potatoes reach desired tenderness. Add cabbage and lentil/rice mix. Then add parsley, curry powder, dill weed, and black pepper. Heat through and serve.
Notes: I used left over cooked rice and lentils from another meal. You could use just rice, just lentils or a combination.
1 comment:
We are wild about soup, and love every ingredient in this. I'll be giving this recipe a whirl, too!
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