Brown Rice And Lentil Stew

• 3/4 can rice brown, uncooked
• 1/2 cup lentils rinsed
• 1/2 cup onions chopped
• 1/2 cup celery sliced
• 1/2 cup carrots sliced
• 1/4 cup parsley leaves snipped
• 1 teaspoon italian seasoning
• 1 each garlic cloves minced
• 1 each bay leaves
• 2 1/2 cups stock
• 14 1/2 ounces tomatoes canned, peeled, cut up
• 1 tablespoon apple cider vinegar

1. Combine all ingredients in Dutch oven or large saucepan; bring to a boil.
2. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender.

rice brown, lentils rinsed, onions, celery, carrots, parsley, italian seasoning, garlic, bay leaves, stock, tomatoes, apple cider vinegar

Taken from recipeland.com/recipe/v/brown-rice-lentil-stew-39208 (may not work)