Wednesday, November 30, 2011

Lentil Rice Vegetable Stew


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:

Laloofah said...

We are wild about soup, and love every ingredient in this. I'll be giving this recipe a whirl, too!