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Side Dish Sunday: Rice & Lentil Pilaf

  • 2 tablespoons olive oil
  • 2 large carrots, chopped (about 1 cup)
  • 2 stalk celery, sliced (about 1 cup)
  • 1 large onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 3/4 cups vegetable broth
  • 1/2 cup uncooked dried lentils
  • 1/2 cup uncooked regular long-grain white rice
  • 2 medium Italian plum tomatoes, seeded and chopped
  • 2 tablespoons chopped fresh parsley

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. Serve.

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