"A wonderful light lunch or side dish. I even chopped up some chicken and mixed it in for a light dinner with crusty bread. Recipe courtesy Giada De Laurentis."
extra virgin olive oil, plus 3 tablespoons
carrot, peeled and finely diced
onion, finely chopped
garlic cloves, minced
1 1/4 cups
dry green lentils
2 1/2 cups
chicken broth, plus 2 cups
long-grain white rice
pitted sliced kalamata olive
chopped fresh Italian parsley
chopped fresh thyme leave
finely grated lemon peel
salt & freshly ground black pepper
Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes.
Stir in the lentils.
Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks).
Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils.
Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat.