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.