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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I got this recipe from hillbilly housewife. Ingredients:
2 tablespoons olive oil |
1 tablespoon minced garlic |
1 medium onion, chopped |
2 stalks celery, chopped |
1 dash hot pepper flakes (to taste) |
1 (15 ounce) can chopped tomatoes |
2 (19 ounce) cans lentils, drained and rinsed |
1 tablespoon dried parsley |
1/2-1 teaspoon basil |
2 cups brown rice, raw |
4 cups water |
Directions:
1. Put your rice on to cook before you begin this recipe. I use 2 cups of brown rice and 4 cups of water.
2. Begin by chopping your onion and celery. Heat the oil in a 3 quart pot. Add the garlic, onion, celery and hot pepper flakes.
3. Sautè until the onion is tender and fragrant and the celery is bright green. Add the undrained tomatoes and 3 juicy cups of cooked beans. Stir it all up. Add the parsley and the basil if you are using it.
4. Bring to a boil, reduce the heat and simmer for about 10 minutes. Serve over the brown rice.
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