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Green Lentil Stew

Joanne Molinaro
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Servings 4

Ingredients
  

  • 1 cup green lentils uncooked
  • 4 Tablespoons brown rice uncooked
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground sage
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground turmeric
  • black pepper
  • 1 Tablespoon vegetable paste can sub miso paste
  • 1 1/2 cups water
  • 1 stalk celery small diced
  • 1 carrot small diced
  • 4 cloves garlic minced
  • 1/4 cup red onion diced
  • 1 Tablespoon extra virgin olive oil
  • salt
  • 4 cups vegetable broth
  • 7-8 leaves collard greens chopped
  • 1 cup rice cake balls optional

Instructions
 

  • Rinse rice and lentils thoroughly under hot water until water drains clear. Place in large soup pot, together with vegetable/miso paste, spices, and water. Bring to boil and then reduce heat to simmer.
  • In the meantime, in a large pan, saute all veggies with oil, seasoning with salt.
  • When onions are translucent, dump veggies into pot with lentils. Stir until all veggies are evenly coated.
  • Add vegetable broth and bring to boil. Reduce heat to simmer and cook until lentils are tender and rice is cooked.
  • Add frozen rice cake balls (you can find these in frozen foods aisle at a Korean grocery store) and chopped greens. Stir until rice cakes are soft and hot. Taste and add salt as needed. Serve over rice or by itself.
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