Vegetable Stew over Lentils & Rice

My husband created this dish for supper one night when I went on a shopping trip with my Mom & sisters.  I was actually surprised just how good this was.  Usually his dishes can lack a bit of flavor but this was really delicious.  I even ate the leftovers for lunch the next day.


1 cup Marsala cooking wine
2 T. tangerine balsamic vinegar
1 large onion, chopped
3 stalks celery, chopped
1 large sweet potato, diced
2 cups purple cabbage, chopped
1 bunch kale, chopped
2-8 oz. pkg. mushrooms, sliced
1 box Pomi strained tomatoes
1 lb. lentils
1 ½ cups of brown rice
Salt & pepper to taste


Prepare rice in rice cooker.

Add 3 ½ cups of water to a large saucepan and bring to boil.  Add lentils and simmer for 30 minutes, stirring occasionally.

Using a large skillet, sauté the onion and mushrooms over medium heat for about 4 minutes or so until they start to caramelize and soften.  Add the celery, sweet potato and cook another 3 minutes or so.  Mix in the cabbage, kale, Marsala cooking wine, tangerine balsamic vinegar, Pomi strained tomatoes and salt & pepper.  Cook until all the vegetables are tender.

Place some rice then lentils on a serving dish.  Ladle some of the vegetable stew on top of the rice and lentils and serve.