Hearty Lentil and Brown Rice Stew

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. 

Last night this served 4 of us with no leftovers.