A few veggies, some rice, lentils and a savory vegetable broth combine to make this tasty side that's a definite keeper!
cost per recipe: $3.42
The price is determined by the national average.
tablespoons olive oil
large carrot, peeled and chopped (about 1 cup)
stalks celery, sliced (about 1 cup)
large onion, chopped (about 1 cup)
cloves garlic, minced
cups Swanson® Aseptic Vegetable Broth
cup dried lentils
cup uncooked long grain white rice
medium Italian plum tomato, seeded and chopped
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. Season to taste.