Cooking Directions

• 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.

Ingredients

• 2 tablespoons olive oil
• 2 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, minced
• 1.75 cups Swanson® Vegetable Broth
• 0.5 cup dried lentils
• 0.5 cup uncooked long grain white rice
• 2 medium Italian plum tomato, seeded and chopped
• 2 tablespoons chopped fresh parsley