Yum! I have definitely been converted into a lentil eater (remember the Lentil Curry)! I found this recipe through Swanson's website and it easy, healthy and tasty (I did add a little garlic salt and lots of pepper to ours)!
INGREDIENTS:
2 tbsp. olive oil
1 cup chopped carrots
1 cup sliced celery
1 large onion, chopped
3 cloves garlic, minced
1 3/4 cups Vegetable Broth (1 can)
1/2 cup dried lentils, rinsed and drained
1/2 cup uncooked regular long-grain white rice
2 medium Italian plum tomatoes, seeded and chopped
2 tbsp. chopped fresh parsley
DIRECTIONS:
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
Rice and Lentil Pilaf
Labels: gluten-free, lentils, meatless, rice
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2 comments:
I think my favorite thing about your blog is how you take every dish you make outside in order to take a picture of it. I wouldn't believe you made it unless I saw your grass in the background.
And thank you for posting this lentil recipe! I bought a bag of lentils on a whim and haven't done a thing with them yet. Watch out kitchen, here I come!
You inspired me yet again to try something new. I made this this week and was quite worried to see what J would think because it was out of the ordinary of what I usually make. He loved it, because it reminded him of a dish on his mission in Argentina. I've never cooked with lentils and after this dish I think I'll use them more often. Even Jace at them, although not a lot.
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