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Lentil and Rice Pilaf


  • 2 cups Low-salt vegetable stock
  • 1 cup Water
  • 1/2 cup Long grain white rice
  • 1/2 cup Lentils
  • 1 medium Onion, sliced
  • 2 medium Tomatoes, diced
  • 1 teaspoon Dried thyme
  • Salt and pepper to taste


Combine the stock and water. Brings 2 cups liquid to a boil. Rinse lentils and slowly add to boiling stock so that liquid continues to boil. Cover and cook 5 minutes.

Rinse rice and add to lentils with onion, tomatoes, thyme and remaining 1 cup liquid. Cover and simmer 20 minutes. Add salt and pepper to taste.

L. Crawford

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