Lentil Stew

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Lentil Stew

 

1 cup dry lentils

1 cup brown rice

dried thyme, oregano to taste

6 cups water

2 cups diced carrots

1 cup chopped onions

2 stalks celery, tops included, diced

1 medium tomato, chopped

1 cup shredded spinach (optional)

 

In large soup pot, combine lentils, rice, herbs and water. Bring to a boil,

then reduce heat and simmer 1 hour, adding more water if necessary, until

rice and lentils are almost tender. Add carrots, onions, celery, tomato and

spinach, if desired, and cook 15 more minutes, or until vegetables are

tender.