Lentil Pilaf

• 1/2 cup dry white wine or apple juice
• 4 cloves garlic minced
• 1 onion medium, thinly sliced
• 2 carrots mediums, thinly sliced
• 2 stalks celery thinly sliced
• 1 cup basmati rice uncooked
• 1 cup lentils rinsed and picked over
• 1 cup canned black beans rinsed and drained
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon curry powder
• 1/8 teaspoon hot pepper sauce
• 1 bay leaf
• 2 cups vegetable stock or canned broth
• low sodium tamari sauce to taste

1. In large nonstick skillet, bring wine or juice to a boil over medium-high heat. Add garlic, onions, carrots, celery, rice and lentils. Cook, stirring often, 2 minutes. Add black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf. Cook, stirring often, 2 minutes.
2. Add stock and bring to a boil. Cover and simmer until lentils and rice are tender, about 15 minutes. Remove and discard bay leaf. Season with tamari or soy sauce to taste.

white wine, garlic, onion, carrots, stalks celery, basmati rice, black beans, basil, ground cumin, curry powder, hot pepper, bay leaf, vegetable stock, tamari sauce

Taken from www.yummly.com/recipe/Lentil-Pilaf-1664859 (may not work)