Portions: 6
Serving size: 2 1⁄4 cup

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Ingredients:

•  1 cup dried lentils

•  1 cup brown rice

•  4 cups water

•  1 lb shredded cooked chicken (optional)

•  2 large onions, cut into 1⁄2 inch thick wedges

•  2 carrots, chopped

•  2 stalks of celery, chopped

•  4 tbsp Italian no salt seasoning, divided

•  1⁄2 tsp salt

•  1⁄2 tsp pepper

•  1 tbsp oil olive or canola

  Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.

2. Season onions, carrots, and celery with the 2 tbsp of Italian seasoning and oil mix

   well. Roast vegetables in oven for 45 minutes.

3. Combine lentils, rice, and water in a large saucepan. Bring to a boil, reduce heat,

   cover and simmer for 20 minutes or until lentils are just tender. Remove from heat

   and let stand, covered, for 5 more minutes.

4. Optional chicken, in a non-stick skillet over medium-high heat add cooked

   shredded chicken and 2 tbsp Italian seasoning, salt, and pepper . Warm through

   and cover to keep warm until ready to serve.

5. Divide the lentil/rice, chicken (optional) and roasted vegetables between bowls or

   freezing dishes and colorful coleslaw to serve.