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. Salt and pepper to taste.
L. Crawford