Veggie Lentil Stew Over Rice
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Veggie Lentil Stew Over Rice

Submitted by: EL

Prep Time: 20 Minutes

Cook Time: 0 Seconds

Servings: 6

A Middle Eastern stew which can be served over lemony brown rice or quinoa - a side of Greek yogurt brings up the protein count for vegetarians - a good thing, right? Canned lentils may be used for quicker cooking or dried which takes about an hour to soften them. I use dried in this recipe


  • 6 c. water, purified
  • 1 c. lentils, organic
  • 1 c. green beans, fresh, organic
  • 3 lrg. tomatoes, red, fresh, organic
  • 1 c. cabbage, fresh, organic
  • 2 med. carrot, fresh, organic
  • 1 zucchini, fresh, organic
  • 1 tsp. sea salt, unrefined and pure
  • 1/2 tsp. black pepper, ground, organic
  • 1 tsp. cinnamon, ground, organic
  • 1/2 tsp. cumin powder, organic
  • 2 c. quinoa, white, organic


Combine water and lentils in a large skillet or saucepan over high heat, then lower the heat to medium. Skim off foam. Cover and simmer until lentils are tender, about 1 hour.

Add green beans to lentils along with the rest of the vegetables. Cook until all vegetables are tender about 25 minutes.

Add the seasonings. Cook for 5 more minutes.

Serve over 1/2 cup brown rice or quinoa or with a slice of Ezekiel bread.

Good to bring to work next day for lunch. Enjoy!