Lentils and Rice With or Without Pork

• 2 tablespoons olive oil, plus more for drizzling
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 4 ounces bacon or sausage, chopped, optional
• 1 tablespoon minced garlic
• Salt
• freshly ground black pepper
• 2 cups lentils, rinsed and picked over
• 1 cup long-grain brown rice
• 3 or 4 bay leaves
• Chopped fresh parsley leaves for garnish

1. Put the oil in a large, deep saucepan over medium heat.
2. When its hot, add onion, celery, carrot and meat, if using.
3. Cook until vegetables begin to become tender and meat begins to brown in places, 5 to 10 minutes.
4. Add garlic and some salt and pepper and cook for another minute or two.
5. Add lentils, rice, bay leaves and 4 cups of water.
6. Bring to a boil, then lower heat so liquid bubbles gently, and cover.
7. After 30 minutes, if rice and lentils are tender and liquid is absorbed, the dish is ready.
8. If lentils and rice are not tender, add enough liquid to keep bottom of pot moist, cover and cook for a few more minutes.
9. If rice and lentils are soft and there is much liquid remaining (which is unlikely), raise heat a bit and cook, uncovered, stirring once or twice, until it evaporates.
10. Discard bay leaves.
11. Taste and adjust seasoning if necessary, fluff with a fork and serve, garnished with parsley and drizzled with more olive oil.

olive oil, onion, celery stalks, carrot, bacon, garlic, salt, freshly ground black pepper, lentils, longgrain brown rice, bay leaves, parsley

Taken from cooking.nytimes.com/recipes/1013733 (may not work)