Hearty Lentil and Vegetable Stew with Brown Rice
A comforting, fiber-rich stew packed with lentils, vegetables, and the tangy flavor of sauerkraut, served over hearty brown rice.
20 min
Prep
55 min
Cook
4
Serves
420
Calories
Macros · per serving
14g protein
69g carbs
10g fat
Ingredients
For 4 servings
- 1.5 cups brown rice
- 2 tablespoons olive oil
- 1 yellow onion
- 3 cloves garlic
- 2 carrot
- 2 celery stalk
- 1 green bell pepper
- 1 28-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 1 cup brown lentils
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 1 cup sauerkraut
- 0.25 cup fresh parsley
Instructions
- 1
Rinse brown rice under cold water. In a medium saucepan, bring 3 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 40-45 minutes until tender.
- 2
Meanwhile, heat olive oil in a large pot over medium heat. Dice the onion, mince the garlic, and add them to the pot, sautéing for 3-4 minutes until fragrant.
- 3
Chop the carrots, celery, and green bell pepper. Add them to the pot and cook for another 5 minutes, stirring occasionally.
- 4
Add the diced tomatoes, vegetable broth, lentils, bay leaf, thyme, cumin, black pepper, and salt to the pot. Stir to combine.
- 5
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes until the lentils are tender.
- 6
Stir in the sauerkraut and cook for an additional 5 minutes to heat through.
- 7
Remove the bay leaf and discard. Stir in chopped fresh parsley.
- 8
Serve the stew over cooked brown rice.
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