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.
2 tablespoons olive oil2 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, minced1.75 cups Swanson® Vegetable Broth0.5 cup dried lentils0.5 cup uncooked long grain white rice2 medium Italian plum tomato, seeded and chopped2 tablespoons chopped fresh parsley
This is southwestern comfort food at its b...
Vegetable juice adds a burst of great flav...
Broccoli, ham and chive-flavored cream che...
Here's a delicious way to show off your wi...