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Bean and Legume Soups

Peggy's Lentil Vegetable Stew
2 cups My Essentials Long Grain Natural brown rice
11 cups water, divided
1 tablespoon Olive oil
1 each Small onion, chopped
3 each Clove garlic, chopped
1 each vegetable or chicken bouillon cube
1 ( 1 lb.) pkg dried brown lentil, picked over, rinsed, and drained
1/4 cup barley
1 each (13.5 oz.) can coconut milk
1 cup My Essentials frozen cut green beans
1 cup other Frozen mixed vegetables of your choice, such as peas, carrots, broccoli
1 each (15.25 oz.) can no-salt added whole-kernel corn
2 tablespoons curry powder
1Tbsp garam masala (found in Spice aisle)
1 pinch salt, to taste
fresh cilantro sprigs (optional garnish)
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Peggy's Lentil Vegetable Stew

Peggy's Lentil Vegetable Stew

Peggy's Lentil Vegetable Stew
  • Servings:Serves 8
  • Prep Time:20 minutes
  • Cook Time:40 minutes
1. Prepare rice according to package instructions with 4 cups of the water.
2. While rice cooks, prepare the stew. Heat oil in a large stockpot over medium-high heat. Add onion and garlic and brown slightly, about 4 minutes.
3. Boil 1 cup of the remaining water. Add to a small bowl with bouillon and stir to dissolve. Add to the onion mixture with remaining 6 cups water. Add lentils and barley. Raise heat and bring to a boil; then reduce heat and maintain a simmer until lentils are just tender, about 20 to 25 minutes.
4. Add coconut milk, green beans and other frozen vegetables, corn, curry powder, garam masala, and salt. Bring to a simmer and cook until vegetables are cooked through and hot,about 5 to 10 more minutes.
5. To serve, divide rice among 8 bowls and top with lentil stew. If desired, top with a dollop of yogurt and a cilantro sprig.
Source: Hannaford fresh Magazine, May - June 2012