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2 tablespoons olive oil
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2 large carrots, chopped (about 1 cup)
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2 stalks celery, sliced (about 1 cup)
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1 large onion, chopped (about 1 cup)
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3 cloves garlic, minced
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1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
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1/2 cup uncooked dried lentils
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1/2 cup uncooked regular long-grain white rice
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2 medium Italian plum tomato, seeded and chopped
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2 tablespoons chopped fresh parsley
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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.
Notes:
Nutritional Values per Serving using Swanson Vegetable Broth: Calories 282, Total Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 465mg, Total Carbohydrate 45g, Dietary Fiber 10g, Protein 9g, Vitamin A 168%DV, Vitamin C 19%DV, Calcium 6%DV, Iron 19%DV
Nutritional Values per Serving using Swanson Certified Organic Vegetable Broth: Calories 282, Total Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 294mg, Total Carbohydrate 45g, Dietary Fiber 10g, Protein 9g, Vitamin A 168%DV, Vitamin C 19%DV, Calcium 6%DV, Iron 19%DV
Tips:
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