Vegetable-Lentil Stew

This is so good on a cool night.

• Ready In: 2 hrs 20 mins
• Yields: 5 quarts

Ingredients

• 2  cups dry lentils
• 3⁄4 cup  uncooked brown rice
• 1 (28 ounce) can tomatoes, undrained and chopped
• 1 (48 ounce) can tomato juice
• 4  cups water
• 4 -5  cloves garlic, minced
• 1  large onion, chopped
• 3  celery ribs, sliced
• 4  carrots, sliced
• 1  bay leaf
• 2  teaspoons dried basil
• 2  teaspoons dried oregano
• 2  teaspoons dried thyme
• 1  teaspoon pepper
• 3  tablespoons  chopped fresh parsley
• 1  zucchini, chopped
• 2  medium potatoes, peeled and chopped
• 2  tablespoons lemon juice
• 1  teaspoon dry mustard
•  salt

Directions

1. In a large Dutch oven, mix together the first 15 ingredients.
2. Bring to a boil; reduce heat to low and simmer until rice and lentils are tender, about 1 hour.
3. Add more water or tomato juice if necessary.
4. Stir in the remaining ingredients.
5. Cover and continue cooking until vegetables are tender, usually 1 hour.