Lentils, Rice and Vegetables (yield: 4-6 servings)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 1 cup crimini mushrooms, chopped
- 1 cup fresh green beans (or other veggie of you choice!)
- 1 tbsp minced garlic
- Salt and pepper to taste
- 2 cups lentils, rinsed and picked over
- 1 cup long grain brown rice (I used TJ’s Brown rice medley with barley and radish seeds
Directions
Put oil in large sauce pan over medium heat; add vegetables when hot. Cook until veggies are tender (5-10 minutes) and add garlic, salt and pepper and cook for another minute. Then add lentils, rice and 4 cups of water. Bring to a boil, cover, reduce heat and let simmer. After about 30 minutes, the rice and lentils should be tender and water absorbed. If not, continue simmering for a few minutes until the water is absorbed.
