Rice and Lentil Pilaf
Ingredients
- 2 Tbsp olive oil
- 2 large carrots, peeled and chopped (about 1 cup)
- 2 stalks celery, sliced (about 1 cup)
- 1 large onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 1¾ cups vegetable broth
- ½ cup dried lentils
- ½ cup uncooked long grain white rice
- 2 medium Italian plum tomatoes, seeded and chopped
- 2 Tbsp chopped fresh parsley
Instructions
- Heat the oil in a 10-inch skillet over medium heat. Add the carrots, celery, onion and garlic and cook until the vegetables are tender.
- Stir the broth, lentils and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice and lentils are tender. Stir in the tomatoes and parsley. Season to taste.
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