Prep 20 mins
Cook 1 hr 15 mins
This is an adopted recipe. I haven't made it yet, but I will soon and will then update it with any necessary changes. Adapted from The More-with-Less Cookbook
- 1 tablespoon oil (I use broth instead)
- 2 garlic cloves
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery (optional)
- 4 -6 cups water (may use broth instead, or add some bouillon cubes)
- 3⁄4 cup lentils
- 1 (28 ounce) can tomatoes, undrained (either use diced tomatoes or cut up a can of whole tomatoes)
- 2 carrots, diced
- 3⁄4 cup brown rice or 3⁄4 cup barley
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 bay leaf
- In a large pan, saute celery, onion and garlic in oil (or broth).
- Add water (or broth) and lentils.
- Cook 20 minutes.
- Add tomatoes, rice or barley, carrots and seasonings.
- Simmer 45-60 minutes.
Super easy, but I think I should have cooked it a little longer because the lentiles still had a bit of a bite to them.
Super yummy! Just make sure you allow enough time to cook the rice as that can take up to 40 minutes alone. To speed up the cooking, I have cooked the rice separately, then added it in later. Just make sure that you use less water or broth (4 cups or even less).
I'm so glad you posted this recipe. I wanted to make something healthy for dinner, but didn't expect this to taste as good as it did. I used barley instead of brown rice, tripled the garlic, added cabbage, but follow the recipe other than that. This recipe makes a ton and look forward to eating this for a few lunches. Thanks for posting.