Dinner

Ingredient List
Serves 10
• 2 Tbs. oil
• 2 Organic onions, chopped
• 5 cloves garlic, minced
• 1 16-oz. bag lentils
• 10 cups water
• 2 vegetable bouillon cubes
• 3 medium-sized organic carrots, sliced
• 3 organic celery stalks, sliced
• 1 15-oz. can navy beans
• 2 15-oz. cans stewed or diced tomatoes, undrained
• 1/4 cup dry organic brown rice
• 1/2 cup white wine
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• Dash of oregano
• Salt and freshly ground black pepper to taste
Directions
1. Heat oil in large pot over medium heat. Sauté onion and garlic about 5 minutes, or until tender. Add remaining ingredients. Reduce heat to low, and cook 1 1/2 to 2 hours, or until rice and vegetables are tender.
2. To serve, ladle portions into individual bowls, and sprinkle with dried seaweed.

ALSO PER SERVING: 93MG CALCIUM; 5MG IRON; 0 IU VITAMIN D; 0MCG VITAMIN B12; 2MG ZINC
Nutritional Information
Per SERVING: Calories: 297, Protein: 18g, Total fat: 4g, Carbs: 50g, Cholesterol: mg, Sodium: 599mg, Fiber: 18g, Sugars: 7g

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