Ingredients

1 Tbsp. olive oil

2 medium stalks celery, trimmed and finely diced

1 large carrot, 1/2 finely diced, 1/2 cut into bite size chunks

1/2 medium onion, diced

2 cups vegetable or chicken stock

1 1/2 cups water

2 cups cooked lentils

1-2 cups cooked brown rice (basmati brown is nice)

1 clove garlic, minced

Salt and pepper to taste

Preparation

  1. Over medium low heat, warm olive oil in 2 quart pan. Add onions and allow to sweat on low heat 3-4 minutes.
  2. Add finely diced carrot, celery and all of stock. Simmer gently, until vegetables are soft.
  3. Add water, lentils, bite size carrots, and garlic. Bring to a slow boil, then simmer for 15 minutes or until larger carrots are soft.
  4. Add rice and continue to simmer for 5 minutes more.
  5. Add salt and pepper to taste. Serve.