Ingredients: 2 tablespoons olive oil 1/2 cup chopped onion 1/2 cup sliced celery 1/2 cup sliced peeled carrot 2 cloves garlic, minced 3/4 cup uncooked brown rice 2 1/2 cups vegetable stock 1 (14.5-ounce) can diced tomatoes 1/2 cup lentils, rinsed 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon cider vinegar 1 teaspoon italian seasoning 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 bay leaf

Recipe Info Category: Stews Rating: 4 Contributor: Alana W.

Heat a stockpot over medium heat. Add oil and saute onion, celery, carrot and garlic for 5 minutes or until softened. Stir in rice and saute an additional 3 minutes. Add stock, tomatoes, lentils, parsley, vinegar, Italian seasoning, salt, pepper and bay leaf; bring to a boil.

Reduce the heat and simmer, uncovered, stirring occasionally for 1 hour or until rice is tender. Remove and discard bay leaf. Serve hot.