Lentil and Brown Rice Stew

Amelia’s mom made this Lentil and Brown Rice Stew recipe for us when we went to visit her. She was very excited to integrate more plants into her diet and made good use of the time she had with us. This recipe was absolutely delicious and the whole family thoroughly enjoyed eating it.

The great thing about this recipe is that it’s very filling, but relatively low calorie with only 257 calories per serving. It’s also high protein and high fiber with 20 grams of each. Adding a tbsp of Vegan Cashew Sour Cream gives it a creamier texture and a lot of extra flavor.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Lentil & Brown Rice Stew

Votes: 2 Rating: 4 You: Rate this recipe!

Print Recipe

This delicious and hearty Lentil and Brown Rice Stew has only 257 calories per serving. It's also high protein and high fiber with 20 grams of each.

• CourseMain Dish
• CuisineAmerican, Gluten Free, Oil Free, Soup, Vegan, Weight Loss
• MealDinner, Lunch

Servings	Prep Time
8 servings	15 minutes

Cook Time

1 hour

Servings Prep Time 8 servings 15 minutes

Cook Time 1 hour

Lentil & Brown Rice Stew Votes: 2 Rating: 4 You: Rate this recipe! Print Recipe This delicious and hearty Lentil and Brown Rice Stew has only 257 calories per serving. It's also high protein and high fiber with 20 grams of each. CourseMain Dish CuisineAmerican, Gluten Free, Oil Free, Soup, Vegan, Weight Loss MealDinner, Lunch Servings Prep Time 8 servings 15 minutes Cook Time 1 hour Servings Prep Time 8 servings 15 minutes Cook Time 1 hour

Ingredients

Main Ingredients

• 5 cups water
• 2 cups lentils uncooked
• 1 cup brown rice uncooked
• 4 medium carrots chopped
• 3 stalks celery chopped
• 4 cloves garlic minced
• 1 medium onion chopped
• 1 cup chopped tomatoes
• 2 tsp tamari or soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme
• 1/8 tsp cayenne pepper

Toppings

• 8 tbsp cashew sour cream
• 8 tsp hot sauce serrano or Sriracha

Servings: servings

Instructions

1. Rinse and sort lentils.
2. Add lentils and rice to a large pot.
3. Add water and bring to a boil. Reduce heat and simmer 30 minutes.
4. Add carrots, celery, onion, garlic, tamari, salt, pepper, rosemary, thyme and cayenne pepper. Stir to combine.
5. Simmer on low until veggies are tender and the lentils and rice are fully cooked, about 30 minutes.
6. Stir in tomatoes and heat for an additional 5 minutes.
7. Add 1 1/2 cups to a bowl and top with 1 tbsp sour cream, 1 tsp hot sauce and sprinkle with dried parsley.

   

Recipe Notes

Serving size is about 1 1/2 cups.

Adapted from Bragg Lentil and Brown Rice Casserole, Burgers or Soup.