Dinner Tonight: Lentil and Rice Stew


“Don’t be fooled by the appearance,” writes Nancy Kelly of Holland, which makes us wonder just how bad this hearty stew looks. With its primary ingredients of beef and lentils, it would certainly look a little … brownish. But it should be both healthy and delicious. And if the one-bowl meal looks a little too … brownish … for your taste, she writes, you can always perk it up with a little fresh parsley.

Lentil and Rice Stew

1 cup lentils

3 pounds lean chuck roast

3 large onions, diced

2 tablespoons oil

2 teaspoons salt

½ teaspoon pepper

4 cups boiling water

½ cup uncooked rice

Soak lentils in cold water for 2 hours, and drain.

Cut the beef into 2-inch cubes. Heat oil in large pot over medium-high heat, and brown beef and onions in it. Add lentils, salt, pepper, and boiling water. Reduce heat to low, cover, and simmer gently for 1½ hours until beef is almost fork tender. Stir in the rice, cover, and cook until the rice is done, about 20 minutes.

Yield: 6-8 servings

— Nancy Kelly

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.