Lentil, Brown Rice and Carrot Stew Recipe

Ingredients

• 4-1/2 cups cubed zucchini (1- to 1-1/2 inch cubes)
• 2 cups chopped fresh tomatoes
• 1-2/3 cups sliced carrots
• 1 cup long-grain brown rice, rinsed
• 1 cup green lentils, sorted and rinsed
• 1 small sweet onion, chopped
• 1/4 cup thinly sliced fresh garlic
• 2 vegetable bouillon cubes
• 1-1/2 teaspoons reduced-sodium tamari
• 10 cups water
• 3 cups lightly packed, thinly sliced kale
• 1/4 cup chopped fresh basil
• Sea salt, to taste
• Freshly ground pepper, to taste