2 Tbs. olive oil
1 C. chopped carrots
1 C. sliced celery
1 large onion, chopped
3 cloves garlic, minced
1 3/4 C. Vegetable Broth
1/2 C. dried lentils, rinsed and drained
1/2 C. uncooked regular long-grain white rice
2 medium Roma tomatoes, seeded and chopped
2 Tbs. chopped fresh parsley


Heat oil in skillet. Add carrots, celery, onion and garlic and cook
until tender. Add broth, lentils and rice. Heat to a boil. Cover and cook
over low heat 20 min. or until done. Stir in tomatoes and parsley. Yield: 4
servings. As a little side note you can add alittle bit of browned Meat or Chicken, of your choice to this to make it more hearty.

Can also be made with chicken or beef broth for taste.

Created by Chuck Robey