No photo- we were too hungry to pause for one, and before I knew it bowls were empty. Let's just say that it's really, really good. And easy. Enjoy!
Hearty Lentil and Brown Rice Stew
1/2 cup lentils
1/2 cup brown rice
2 tsp coconut oil (you could use olive oil)
4 carrots, sliced
4 stalks celery, sliced
1 onion, diced
5 cloves garlic, minced
1 Tbsp Italian seasoning
1 1/2 tsp. cumin
3/4 tsp sea salt
1/2 tsp black pepper
1 1/2 cups diced tomatoes (14 oz can)
6 cups chicken broth
2 bay leaves
1 Tbsp Worcestershire sauce
4 cups chopped greens- kale, collards, or spinach (I used kale)
In a medium saucepan parboil the lentils and brown rice for 20 minutes. Drain.
In a large soup pot, heat oil. Saute onions, carrots, and celery for 5 minutes. Add garlic, Italian seasoning, cumin, sea salt, and pepper. Saute for 1 more minute. Add lentils, rice, tomatoes, broth, Worcestershire sauce and bay leaf. Bring to a boil. reduce heat, and cover.. Simmer for 45 minutes until stew has thickened.
Stir in chopped greens, return cover, and turn heat off. Let sit for 10 minutes. Serve.