A few veggies, some rice, lentils and a savory vegetable broth combine to make this tasty side that's a definite keeper!
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.
2 tablespoons olive oil2 large carrot, peeled and chopped (about 1 cup)2 stalks celery, sliced (about 1 cup)1 large onion, chopped (about 1 cup)3 cloves garlic, minced1.75 cups Swanson® Vegetable Broth0.5 cup dried lentils0.5 cup uncooked long grain white rice2 medium Italian plum tomato, seeded and chopped2 tablespoons chopped fresh parsley
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