Vegetarian Supper Combo

• 2 Tbsp. oil
• 1/2 c. chopped onion
• 1/2 c. chopped green bell pepper
• 1/2 c. thinly sliced carrot
• 1/2 c. uncooked regular rice
• 1/2 c. uncooked lentils
• 1 (14 1/2 oz.) can chicken broth
• 1 Tbsp. Worcestershire sauce
• 1/4 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. dried thyme leaves
• 1/8 tsp. red pepper
• 1 (15 oz.) can Black-eyed Peas, drained

1. Heat oil in large skillet over medium-high heat until hot. Add onions, bell pepper, carrot, rice and lentils; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
2. Stir in remaining ingredients.
3. Bring to a boil.
4. Reduce heat to low; cover and simmer 15 to 20 minutes or until vegetables are tender and liquid is absorbed, stirring occasionally.
5. Makes 4 (1 cup) servings.

oil, onion, green bell pepper, carrot, regular rice, lentils, chicken broth, worcestershire sauce, garlic powder, salt, thyme, red pepper, blackeyed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37563 (may not work)