Ingredients:
1 tablespoon oil
1 cup sliced carrots
2 -3 stalks celery, chopped
1 onions, chopped
1 cup long-cooking rice, uncooked
1 cup dried lentils, rinsed
2 (10 3/4 ounce) cans vegetable broth
1 (15 ounce) cans black beans, rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 garlic cloves, minced
pepper
2 tablespoons ketchup
2 (14 1/2 ounce) cans stewed tomatoes
1 (10 ounce) packages frozen spinach, thawed and squeezed dry
Directions:
Heat oil in a large skillet.
Add in carrots, celery, onion, rice, and lentils; cook for 5-7 minutes.
Stir in remaining ingredients; cover and simmer 30-45 minutes or until vegetables are tender.
Servings: 8
Time preparation: 30 min.
Time total: 75 min.