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chicken broth water lentils long grain brown rice tomatoes carrots onion celery garlic basil oregano thyme bay leaf salt
Viewed: 43 - Published at: 5 years agoIngredients
- 5 c. chicken broth
- 3 c. water
- 1 1/2 c. lentils, rinsed
- 1 c. long-grain brown rice
- 1 can (35 oz.) tomatoes
- 3 carrots, chopped
- 1 large onion, chopped
- 1 large rib celery, chopped
- 3 cloves garlic, minced
- 1/2 tsp. basil
- 1/2 tsp. oregano
- 1/2 tsp. thyme
- 1 bay leaf
- salt and pepper to taste
Method
- In large pot, combine all ingredients. Bring to boil, reduce heat and cover the pan.
- Simmer 45 to 55 minutes until lentils and rice are tender.
- Discard bay leaf.
- Serves 8 to 10.