White Rice and Lentil Skillet Dinner
2 tbsp oil of your choice
1/2 large yellow onion, about 3/4 cup, finely chopped
2 stalks celery, washed, trimmed and cut into bite-sized pieces
2 large carrots, peeled and chopped into small 1cm pieces
3 cloves garlic, minced
1/2 cup dried lentils (green)
2 cups low sodium vegetable stock (gluten free)
1/2 cup uncooked white rice
2 medium tomatoes
Salt and pepper to taste
Garnish with fresh parsley
In a skillet over medium heat, cook onion, celery and carrots in oil until onions are soft and fragrant, about 5-7 minutes. Stir regularly to avoid burning. Add garlic and cook for an additional 3-4 minutes.
Add lentils, rice and stock and bring to a boil. Cover and reduce heat to simmer for about 20-30 minutes until the rice and lentils are cooked.
Stir the tomatoes in at the end to heat through. Season with salt and pepper
Serve with fresh chopped parsley.