Rice, Lentils, and Veggies |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From Gooseberry Patch What's For Dinner? Ingredients:
1 tablespoon oil |
1 cup sliced carrot |
2 -3 stalks celery, chopped |
1 onion, chopped |
1 cup long-cooking rice, uncooked |
1 cup dried lentils, rinsed |
2 (10 3/4 ounce) cans vegetable broth |
1 (15 ounce) can black beans, rinsed and drained |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
2 garlic cloves, minced |
pepper |
2 tablespoons ketchup (i omit this) |
1 (1/2 ounce) packet flavor boost concentrated vegetable broth (swanson brand, my addition) |
2 (14 1/2 ounce) cans stewed tomatoes |
1 (10 ounce) package frozen spinach, thawed and squeezed dry |
Directions:
1. Heat oil in a large skillet.
2. Add in carrots, celery, onion, rice, and lentils; cook for 5-7 minutes.
3. Stir in remaining ingredients; cover and simmer 30-45 minutes or until vegetables are tender.
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