Yield
6 servings (serving size: 1 1/3 cups)

"This recipe is a variation of my mother's lentil dish from her native Italy." -Lucille Rothen, Morristown, NJ

How to Make It

Heat oil in a small Dutch oven over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 8 minutes or until tender. Add broth, water, and tomatoes; bring to a boil. Stir in lentils; simmer 25 minutes, stirring occasionally. Stir in rice; simmer 20 minutes, stirring occasionally. Stir in red pepper, salt, and black pepper.

Ratings & Reviews

mandofan's Review

mandofan
November 15, 2012
Decent, though a tad bland. It does make quite a lot, and is very filling. I doubled the red pepper and added a 1/2 tsp of dried oregano and 1 tsp dried basil. I think it added a little bit extra.

JDNOWNOW's Review

HappyHousewife
November 12, 2012
N/A

Heidelind1's Review

Heidelind1
June 12, 2012
N/A

HappyHousewife's Review

JDNOWNOW
February 02, 2011
Great, easy, inexpensive recipe! I used regular brown rice and added it at the same time as the lentils. I just served it with some buttered rolls. Very filling.

seattleLC's Review

seattleLC
January 05, 2009
We love this recipe, and I make it a few times every winter. Hearty and healthy, just like the name says. Great leftovers and to freeze too - I've kept it for up to a month. Serve with a crusty whole wheat loaf for a perfect weeknight meal.