Harvest Stew with Lentils
Warning! this recipe makes a lot! Use your biggest stock pot and be ready for leftovers.

Ingredients:
1 lb. of uncooked green lentils
1 quart prepared vegetable broth
1/2 cup pre-soaked brown rice
2 16 oz. cans of tomato sauce or diced cooked tomatoes
3 large carrots sliced
16 oz. frozen or canned yellow corn
6 or 7 small red potatoes cut into chunks (leave skin on)
1 teaspoon black pepper
1 tablespoon Spike brand seasoning
3 bay leaves

Rinse lentils and add to pot with rice and vegetable broth. Boil for about ten minutes. Add remaining ingredients and simmer while covered for 20-30 minutes until potatoes, carrots and lentils are tender. Remove bay leaves. Serve with slices of whole grain bread. Also good with melted pepperjack cheese on top.