| 3 tablespoons extra-virgin olive oil |
|
¾ cup dry brown lentils, rinsed and drained |
| 1 cup chopped onion |
|
1 tablespoon chopped fresh thyme |
| 1 cup chopped celery |
1 tablespoon chopped fresh oregano |
| 6 cloves garlic, minced (1 tablespoon minced) |
1 tablespoon lemon juice |
| 8 cups chicken broth or chicken stock |
¼teaspoon freshly ground black pepper |
| ½cup long grain brown rice |
2 tablespoons finely shredded Asiago cheese |
| 2 cups chopped tomato |
Fresh thyme sprigs and/or oregano leaves |
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In a 4-quart Dutch oven heat olive oil over medium heat. Add onion, celery and garlic; cook about 5 minutes or until tender, stirring occasionally. Stir in broth and uncooked brown rice. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in tomato and lentils. Return to boiling; reduce heat. Cover and simmer about 30 minutes more or until rice and lentils are tender.
Stir in thyme, oregano, lemon juice and pepper. Top individual servings with Asiago cheese and, if desired, thyme sprigs and/or oregano leaves. |
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This recipe is from The Sonoma Diet Cookbook. |
