Lentils and Carrots with Rice

Description

Makes 6 servings

Ingredients

• ¼ cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• 3½ cups water
• 1½ cups lentils
• 2 tablespoons vinegar
• 1 teaspoon salt
• ½ teaspoon crushed oregano leaves
• ⅛ teaspoon ground black pepper
• 2 medium carrots, chopped
• 3 cups hot cooked rice

Directions

1. Cook onion and garlic in oil in Dutch oven 2 to 3 minutes or until tender crisp.
2. Add water, lentils, vinegar, salt, oregano and pepper. Bring to a boil.
3. Cover, reduce heat, and simmer 20 to 25 minutes.
4. Add carrots; cook 12 to 15 minutes or until lentils and carrots are tender (some liquid should remain).
5. Serve with hot fluffy rice.