This hearty, one-pot vegetarian meal is bursting with flavor and fiber.
Nutrition Facts
Ingredients
- 1 tablespoon canola, corn, or olive oil
- 2 medium carrots, chopped
- OR1 teaspoon bottled minced garlic
- 2 medium garlic cloves, minced
- 4 cups water
- 3 cups fat-free, low-sodium chicken or vegetable broth
- 1 14.5-ounce can no-salt-added stewed tomatoes, undrained, large pieces coarsely chopped
- 1 cup uncooked red lentils, sorted for stones and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- OR2 cups uncooked instant brown rice
- 2 cups uncooked quinoa
Directions
- In a stockpot, heat the oil over medium-high heat. Cook the carrots and garlic for 2 minutes, stirring frequently.
- Stir in the remaining ingredients except the brown rice. Increase the heat to high. Bring to a boil.
- Reduce the heat and simmer, covered, for 30 minutes.
- Stir in the rice. Cook, covered, for 12 to 15 minutes.