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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Middle Eastern
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brown Rice and Lentil Stew (Vegan)

Date Added: December 07, 2009

Ingredients:

3/4 Can Brown Rice uncooked
1/2 Cup Lentils rinsed
1/2 Cup Onion
1/2 Cup Celery
1/2 Cup Carrot
1/4 Cup Fresh Parsley (optional)
1 Teaspoon Italian Seasoning
1 Unit Clove Of Garlic minced
1 Unit Bay Leaf ground
2 1/2 Cups Stock boiling
14 1/2 Ounces Canned Tomatoes peeled cut
1 Tablespoon Cider Vinegar plus
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Directions:

1. An easy-to-make entree that uses only one pan.

2. Combine all ingredients in Dutch oven or large saucepan; bring to a boil.

3. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Rice, Sulfites, Garlic, Celery, Vinegar, Onion allergies.
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