Red Lentils with Vegetables and Brown Rice

Name: Red Lentils with Vegetables and Brown Rice
Yield: serves 8, scant 1 1/2 cups per serving
Ingredients: 1 tablespoon olive oil; 2 medium carrots, chopped; 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced; 4 cups water; 3 cups low-sodium vegetable broth; 1 14.5-ounce can no-salt-added stewed tomatoes, undrained; 1 cup uncooked red lentils, sorted for stones or shriveled lentils and rinsed; 1 teaspoon fennel seeds; dried basil or thyme, crumbled; or dried rosemary, crushed; 1 teaspoon dried oregano, crumbled; 3/4 teaspoon salt; 1/8 teaspoon pepper; 2 cups uncooked instant brown rice

December 9, 2011

This recipe makes a lot, but the dish tastes even better the second day and lends itself well to variations. For instance, you can warm the leftovers and serve them in whole-grain pita pockets or add 1 tablespoon fat-free Italian or balsamic vinaigrette and 1/2 cup chopped raw vegetables to every 1/2 cup cooked and chilled red lentils.

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