Brown Rice and Lentil Stew

Makes 4 servings.

Ingredients

• 3/4 cup uncooked brown rice
• 1/2 cup dry Lentils, rinsed
• 1/2 cup chopped Onion
• 1/2 cup sliced celery
• 1/2 cup sliced carrots
• 1/4 cup chopped fresh parsley
• 1 teaspoon Italian seasoning
• 1 clove garlic, minced
• 1 bay leaf
• 2 1/2 cups chicken broth
• 1 14-1/2-ounce can peeled whole tomatoes, undrained, chopped
• 1 tablespoon cider vinegar
• 2 cups water

Directions

1. Combine rice, Lentils, Onion, celery, carrots, parsley, seasoning, garlic, bay leaf, broth, tomatoes, vinegar and water in Dutch oven or large saucepan; bring to a boil.
2. Reduce heat and simmer, uncovered, stirring occasionally, 55 minutes to 1 hour, or until rice is tender.
3. Remove and discard bay leaf.