Lentil-Rice Stew
A hearty lentil and rice stew with savory tomato and herb flavors, perfect for a nourishing vegetarian meal that suits all taste preferences.
Ingredients
Instructions
- Melt margarine in a large nonstick skillet over medium heat.
- Add chopped onions and celery; cook until tender, about 10 minutes.
- Add water if necessary to prevent drying.
- Reduce heat to low.
- Add remaining ingredients: water, brown rice, chopped tomatoes, lentils, garlic powder, and dried thyme.
- Cover and cook for 40 minutes, stirring occasionally.
- Add small amounts of water during cooking if more liquid is desired.
Tips & Substitutions
For added flavor, consider sautéing some chopped bell peppers or carrots along with the onions and celery. If you prefer a heartier stew, you can substitute quinoa for the brown rice. If fresh herbs are available, replace dried thyme with a couple of tablespoons of chopped fresh thyme for a brighter taste. This dish is adaptable, so feel free to toss in any leftover vegetables you have on hand.
Serving Suggestions
Serve the lentil-rice stew with a dollop of yogurt or a sprinkle of fresh parsley for a garnish. It pairs beautifully with Mediterranean recipes like Currant-Studded Bulgur or Summer Bean Salad. For a complete meal, consider serving it alongside crusty bread or a fresh side salad to balance the hearty flavors of the stew.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the stew gently on the stove over low heat, adding a splash of water or vegetable broth to prevent sticking. You can also microwave it in short intervals, stirring in between, until heated through. This stew can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Lentil-Rice Stew contains roughly 1887 calories, with 11g protein, 45g carbohydrates, and 190g fat. It is an excellent source of vitamin C (114% of the Daily Value), iron (75% of the Daily Value), and dietary fiber (53% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1891mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this stew in a slow cooker?
Yes, you can make this lentil-rice stew in a slow cooker. Simply sauté the onions and celery first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to meld beautifully, creating a deliciously rich stew.
What can I substitute for lentils?
If you don't have lentils on hand, you can substitute them with canned beans, like kidney or black beans, though you'd need to reduce the cooking time significantly since canned beans are already cooked. Alternatively, split peas can also work, but they will alter the texture slightly.
Is this stew vegan-friendly?
Yes, this lentil-rice stew is vegan-friendly as it uses low-calorie margarine instead of butter and contains no animal products. It's a great option for anyone looking for plant-based meals, making it a perfect choice for those following vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).