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Home > Resources > The Outdoors > Cooking > Dutch Oven

Lentil/vegetable Stew

Boil Until Tender
4 c Water; or stock
48 oz Tomato juice
2 c Lentils; dried
1 c Rice, brown; uncooked
28 oz Tomatoes, canned; chopped
3 Garlic cloves, crushed
1 Onions, chopped
2 Celery stalks; sliced
3 Carrots; sliced
2 Bay leaves
1 ts Basil leaves
1 ts Oregano leaves
1 ts Thyme leaves
1/2 ts Black pepper, ground
3 tb Parsley, chopped

Then Add
1 Zucchini; sliced
2 Potatoes; peeled & diced
2 tb Lemon juice
1 ts Dry mustard

In 6-qt Dutch oven or soup kettle, combine first 15 ingredients. Bring to boil. Reduce heat and simmer, covered, until rice and lentils are tender, 45-60 minutes. Add additional water or tomato juice if necessary.

Stir in remaining ingredients, cover and continue to cook until vegetables are tender, about 45 minutes.

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