Rice & Lentil Pilaf


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A great vegetarian dish as is, which can also be made with chicken or beef broth for taste.

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  • 2 Tbs. olive oil
  • 1 C. chopped carrots
  • 1 C. sliced celery
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 3/4 C. Vegetable Broth
  • 1/2 C. dried lentils, rinsed and drained
  • 1/2 C. uncooked regular long-grain white rice
  • 2 medium Italian plum tomatoes, seeded and chopped
  • 2 Tbs. chopped fresh parsley

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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 min. or until done. Stir in tomatoes and parsley. Yield: 4 servings.

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