What Do You Eat?

Lentil And Rice Vegetable Stew


Here is a great recipe for a simple and delicious stew that is easy to put together, quick to cook and tasty to eat!

Here is what you’ll need:
1/2 cup dry lentils
1/2 cup brown rice
1/2 cup plain soy tvp
1 cup baby carrots, sliced
1 cup celery, sliced
2 cups white button mushrooms, sliced
1/2 cup onion, chopped
1 tsp cumin
1 tsp salt
1/4 tsp black pepper
2 tsp paprika
1 tsp garlic powder
2 tbsp nutritional yeast
2 tbsp tomato paste
1 tbsp soy sauce, use gluten free if needed
6 cups of water

Start off by lightly spraying a non-stick pan with canola oil spray.  Add the lentils, brown rice and soy tvp (I use Bob’s Red Mill brand).  Stir lightly to coat.


Next add 6 cups of water to the pot and stir well.  Bring the water to a boil and then reduce heat to a low simmer and cover with a lid.

While you are waiting on your water with lentils, rice and tvp to come to a boil, begin chopping and slicing your veggies.


Heat a non-stick skillet on the stove and lightly spray with canola oil spray and sautee’ the vegetables until the onions are transparent, the mushrooms are soft and the carrots and celery are lightly steamed.


By now your lentil mixture should be boiling on the stove so now it’s time to add all of your seasonings, tomato paste and soy sauce.


 Now add the sauteed vegetable to the pot of lentils and rice.  


Stir well to combine and cover with a lid.  Continue to simmer over low heat for one hour or until lentils are soft, the rice is tender and the vegetable are cooked through.  This is a stew and should not be very soupy.  It will be on the thick side.  Serve with a side of bread, biscuits or flat-bread and a side salad.

Lentil & Rice Vegetable Stew

1/2 cup dry lentils
1/2 cup brown rice
1/2 cup plain soy tvp
1 cup baby carrots, sliced
1 cup celery, sliced
2 cups white button mushrooms, sliced
1/2 cup onion, chopped
1 tsp cumin
1 tsp salt
1/4 tsp black pepper
2 tsp paprika
1 tsp garlic powder
2 tbsp nutritional yeast
2 tbsp tomato paste
1 tbsp soy sauce, use gluten free if needed
6 cups of water

Start off by lightly spraying a non-stick pan with canola oil spray.  Add the lentils, brown rice and soy tvp (I use Bob’s Red Mill brand).  Stir lightly to coat.  Next add 6 cups of water to the pot and stir well.  Bring the water to a boil and then reduce heat to a low simmer and cover with a lid.

While you are waiting on your water with lentils, rice and tvp to come to a boil, begin chopping and slicing your veggies.

Heat a non-stick skillet on the stove and lightly spray with canola oil spray and sautee’ the vegetables until the onions are transparent, the mushrooms are soft and the carrots and celery are lightly steamed. By now your lentil mixture should be boiling on the stove so now it’s time to add all of your seasonings, tomato paste and soy sauce.  Now add the sauteed vegetable to the pot of lentils and rice.  Stir well to combine and cover with a lid.  Continue to simmer over low heat for one hour or until lentils are soft, the rice is tender and the vegetable are cooked through. 

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