- 2 tablespoons olive oil
- 1 cup chopped carrot
- 1 cup sliced celery
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 3/4 cups Swanson® Vegetable Broth
- 1/2 cup dried lentils, rinsed and drained
- 1/2 cup uncooked regular long-grain white rice
- 2 medium Italian plum tomatoes, seeded and chopped
- 2 tablespoons chopped fresh parsley
- Heat oil in skillet. Add carrots, celery, onion and garlic and cook until tender.
- Add broth, lentils and rice. Heat to a boil. Cover and cook over low heat 20 minutes or until done. Stir in tomatoes and parsley.