A comforting and nutritious stew featuring lentils, rice, and a medley of fresh vegetables.
Combine the lentils, rice, diced tomatoes, tomato juice, water, garlic, onion, celery, carrots, bay leaf, basil, oregano, thyme, and pepper in a large pot.
Ensure the lentils and rice are rinsed before adding to remove any debris.
Bring the mixture to a boil, then reduce the heat to low and let it simmer until the lentils and rice are tender, about 45 minutes.
Stir occasionally to prevent sticking, and add more water if the mixture becomes too thick.
Add the zucchini, potatoes, lemon juice, dry mustard, and salt to the pot.
Cut the vegetables into uniform sizes for even cooking.
Cover and continue cooking until the vegetables are tender, about 30 minutes.
Taste and adjust seasoning as needed before serving.
Serve the stew hot, garnished with fresh parsley if desired.
Pair with a slice of crusty bread for a complete meal.
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