LENTIL STEW

  • 5-6 cups water
  • 2 cups green lentils
  • 1 strip kelp or kombu
  • 1 cup brown rice
  • 1/2 – 1 cup onions. diced
  • 1/2 – 1 cup carrots, diced
  • 1 bay leaf
  • 1/2 tsp .tarragon
  • 3/4 tsp. basil
  • 2 tbs. fresh lemon juice
  • 2 tbs. barley malt
  • 1 tbs. rice vinegar
  • 2 tbs. tamari

1. Place in pot one strip of kelp or kombu, cover with lentils, brown rice, onion, carrot dices, bay leaf and water.
2. Simmer at least 40 minutes.
3. Add the herbs, lemon juice, barley malt and rice vinegar.
4. Mix in the tamari, simmer 10 minutes. Check the taste and serve.
5. Remove bay leaf and kombu, if desired cut kombu and add back to stew.

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