Cooking Directions

• Heat the broth to a boil in a 2-quart saucepan over medium-high heat. Stir in the rice and lentils. Reduce the heat to low. Cover and cook for 20 minutes or until done. Let stand for 5 minutes or until the liquid is absorbed.
• Toss the lentil mixture, parsley, ground red pepper, celery, onion, green pepper and vinaigrette in large bowl until coated. Cover and refrigerate for at least 2 hours or overnight. Season to taste.  Serve on the lettuce leaves.

Ingredients

• 1.75 cups Swanson® Chicken Broth
• 0.5 cup uncooked long grain white rice
• 0.333 cup dried lentils
• 2 tablespoons chopped fresh parsley
• 1 dash ground red pepper
• 1 stalk celery, sliced (about 1/2 cup)
• 1 medium red onion, chopped
• 0.5 cup diced green pepper or red pepper
• 0.5 cup fat free vinaigrette dressing
• 6 lettuce leaves