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Brown Rice & Lentil Stew (Vegan)

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      Title: BROWN RICE & LENTIL STEW (VEGAN)
 Categories: Soups, Rice, Prodigy, Dec.
      Yield: 4 Servings
 
    3/4 cn Brown rice; uncooked
    1/2 c  Dried lentils; rinsed
    1/2 c  Chopped onions
    1/2 c  Sliced celery
    1/2 c  Sliced carrots
    1/4 c  Snipped fresh parsley
      1 ts Italian seasoning
      1    Garlic clove; minced
      1    Bay leaf
  2 1/2 c  [stock]
 14 1/2 oz Canned tomatoes, peeled; cut
      1 tb Cider vinegar
 
  An easy-to-make entree that uses only one pan. Combine all
  ingredients in Dutch oven or large saucepan; bring to a boil. Reduce
  heat and simmer, uncovered, stirring occasionally, for 55 minutes to
  1 hour, or until rice is tender.  Remove and discard bay leaf.
  Nutrition (per serving): 272 calories,  Total Fat 2 g (8% of
  calories) Source: USA Rice Council :
  
  D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
 
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