- 4
- 40 mins
- 80 mins
Ingredients
- 1 Tbsp. olive oil, plus 3 Tbsp.
- 1 carrot, peeled and finely diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/4 cups dried green lentils
- 2 1/2 cups chicken broth
- 2 cups chicken broth
- 1 bay leaf
- 1 cup long-grain white rice
- 1/2 cup pitted Kalamata olives
- 1/2 cup chopped fresh parsley
- 1 Tbsp. chopped fresh thyme
- 2 tsp. lemon peel
- salt
- pepper
Preparation
Step 1
Heat 1 Tbsp. of the 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 the chicken stock 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 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 mixture with the remaining 3 Tbsp. oil to coat. Season to taste with salt and pepper. Serve warm or at room temperature.