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Lentil and Brown Rice Stew

Recipes / Main Courses

Based on The Boston Globe Magazine, Sheryl Julian and Julie Riven, 2005 March 27.

Serves 6.

• 2 tablespoons margarine
• 1 red onion, finely chopped
• 1 green bell pepper, cored, seeded, and finely chopped
• Salt and black pepper, to taste
• 1 clove garlic, finely chopped
• 1 can (about 15 ounces), whole peeled tomatoes, crushed in a bowl
• 3 1/2 cups water or vegetable stock
• 1/2 cup long-grain brown rice
• 1 cup French Le Puy lentils
• 1/4 teaspoon crushed red pepper

In a large heavy-based casserole, melt the margarine. Add the onion, bell pepper, salt, and black pepper. Cook over medium heat, stirring often, for 15 minutes or until the vegetables soften.

Add the garlic and cook, stirring, for 1 minute.

Stir in the tomatoes, stock or water, rice, lentils, and red pepper. Bring to a boil. Cover and cook over medium-low heat, stirring occasionally, for 50 minutes or until the rice and lentils are tender.

Taste for seasoning, add more salt and black pepper if you like, and serve at once.

Notes: Haven't tried it yet.