In a large soup pot, cook the chopped onion in olive oil until onions have softened (3-4 minutes).
Add 5 cups water, rinsed lentils, brown rice, and crumbled chicken bouillon cube.
Add the rest of the ingredients.
Bring soup mixture to a full boil, then reduce the heat to a low simmer.
Continue to cook the stew for 45-50 minutes (covered) on low, stirring occasionally. Uncover the stew the last 10 minutes of cooking time.(*If you want the stew to have more broth, simply add in another cup of water during the last 10 minutes of cooking time).
Taste. Season with additional salt/pepper, if desired.
Ladle the hot stew into serving bowls. Sprinkle with dried parsley (optional).
Serve with some good crusty bread, and ENJOY!
Amount Per Serving (1 serving)
Calories 151Calories from Fat 18
% Daily Value*
Vitamin A 5440IU109%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.