Red Lentils with Vegetables and Brown Rice

• 1 tablespoon olive oil
• 2 medium carrots, chopped
• 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
• 4 cups water
• 3 cups low-sodium vegetable broth
• 1 14.5-ounce can no-salt-added stewed tomatoes, undrained
• 1 cup uncooked red lentils, sorted for stones or shriveled lentils and rinsed
• 1 teaspoon fennel seeds; dried basil or thyme, crumbled; or dried rosemary, crushed
• 1 teaspoon dried oregano, crumbled
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups uncooked instant brown rice

1. In a stockpot, heat the oil over medium-high heat, swirling to coat the bottom.
2. Cook the carrots and garlic for 2 to 3 minutes, or until the carrots are slightly tender, stirring frequently.
3. Stir in the remaining ingredients except the brown rice.
4. Increase the heat to high and bring to a boil.
5. Reduce the heat and simmer, covered, for 30 minutes, or until the lentils are tender.
6. Using the stirring spoon, break up any large pieces of tomato.
7. Stir in the rice.
8. Cook, covered, for 12 to 15 minutes, or until the rice is tender.
9. Red lentils are colorful (more orange than red), are versatile, and take less time to cook than other varieties.
10. You may need to go to a grocery or health food store that sells items in bulk to find them.
11. (Per Serving)
12. Calories: 216
13. Total Fat: 3.0g
14. Saturated: 0.0g
15. Trans: 0.0g
16. Polyunsaturated: 0.5g
17. Monounsaturated: 1.5g
18. Cholesterol: 0mg
19. Sodium: 266mg
20. Carbohydrates: 37g
21. Fiber: 6g
22. Sugars: 4g
23. Protein: 10g
24. Dietary Exchanges
25. 2 Starch
26. 1 Vegetable
27. 1/2 Lean Meat

olive oil, carrots, garlic, water, lowsodium, salt, red lentils, fennel seeds, oregano, salt, pepper, brown rice

Taken from www.epicurious.com/recipes/food/views/red-lentils-with-vegetables-and-brown-rice-375718 (may not work)