This traditional stew from New Orleans is meat-based, but this vegetarian version leaves nothing to be desired.

Yield 4 servings
Time 50 minutes
  • large, heavy-bottomed sauce pan or Dutch oven
  • wooden spoon
  • 1½ T butter or margarine
  • 3 c onions, chopped
  • 2 bell peppers, seeded and chopped
  • 2 c scallions, finely chopped
  • 2 cloves garlic, minced
  • 1 c parsley, chopped
  • 1 T fresh oregano, chopped OR 1 t dried oregano
  • 1 t fresh or dried thyme
  • 3 bay leaves
  • 2 pinches cayenne pepper
  • 1¼ c white rice, uncooked
  • 4 plum tomatoes, finely chopped
  • 1 T tomato paste
  • 3 and 3/4 c water
  • 1/3 c lentils, uncooked
  • 1 t salt
  • 2 ears corn, quartered
  • 20 olives, pitted
  • black pepper
Directions Melt the butter over medium heat, add onions, peppers, and scallions, and sauté for 10 minutes, stirring frequently.

Add garlic and spices and continuing sautéing for 2 minutes.

Mix in the rice, tomatoes, tomato paste, water, lentils, and salt.

Increase heat and bring to a boil. Stir until tomato paste is mixed in, cover, reduce heat, and simmer for 25 minutes.

Add corn and olives and cook another 5 minutes, until lentils and rice are cooked. Season with pepper and serve immediately.

Notes Adapted from Didi Emmons’ Vegetarian Planet.
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Soup Recipes     Vegetarian Cookbooks