Lentil Stew

• 1 tablespoon oil (I use broth instead)
• 2 garlic cloves
• 12 cup chopped onion
• 12 cup chopped celery (optional)
• 4 -6 cups water (may use broth instead, or add some bouillon cubes)
• 34 cup lentils
• 1 (28 ounce) can tomatoes, undrained (either use diced tomatoes or cut up a can of whole tomatoes)
• 2 carrots, diced
• 34 cup brown rice or 34 cup barley
• 2 teaspoons salt
• 14 teaspoon pepper
• 12 teaspoon dried rosemary
• 12 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 bay leaf

1. In a large pan, saute celery, onion and garlic in oil (or broth).
2. Add water (or broth) and lentils.
3. Cook 20 minutes.
4. Add tomatoes, rice or barley, carrots and seasonings.
5. Simmer 45-60 minutes.

oil, garlic, onion, celery, water, lentils, tomatoes, carrots, brown rice, salt, pepper, rosemary, basil, parsley, bay leaf

Taken from www.food.com/recipe/lentil-stew-56614 (may not work)