Rice, Lentils, and Veggies

• 1 tablespoon oil
• 1 cup sliced carrot
• 2 -3 stalks celery, chopped
• 1 onion, chopped
• 1 cup long-cooking rice, uncooked
• 1 cup dried lentils, rinsed
• 2 (10 3/4 ounce) cans vegetable broth
• 1 (15 ounce) can black beans, rinsed and drained
• 12 teaspoon dried oregano
• 12 teaspoon dried basil
• 2 garlic cloves, minced
• pepper
• 2 tablespoons ketchup (I omit this)
• 1 (1/2 ounce) packetflavor boost concentrated vegetable broth (Swanson brand, my addition)
• 2 (14 1/2 ounce) cans stewed tomatoes
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry

1. Heat oil in a large skillet.
2. Add in carrots, celery, onion, rice, and lentils; cook for 5-7 minutes.
3. Stir in remaining ingredients; cover and simmer 30-45 minutes or until vegetables are tender.

oil, carrot, celery, onion, longcooking rice, dried lentils, vegetable broth, black beans, oregano, basil, garlic, pepper, ketchup, vegetable broth, tomatoes, frozen spinach

Taken from www.food.com/recipe/rice-lentils-and-veggies-147514 (may not work)