Rice & Lentil Pilaf

Campbell's Rice & Lentil Pilaf Recipe

Tired of the same old sides?  The lentils in this recipe add interest and texture, and you'll find that the dish pairs nicely with just about any main course. 

At a glance

Prep

15 min.

Total

40 min.

Serves

4

Servings: about 1 1/4 cups each

Cook: 25 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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What You'll Need

2 tablespoons olive oil
2 large carrots, chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
3 cloves garlic, minced
1 3/4 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
1/2 cup uncooked dried lentils
1/2 cup uncooked regular cooked long grain white rice
2 medium Italian plum tomatoes, seeded and chopped
2 tablespoons chopped fresh parsley

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium heat. Add the carrots, celery, onion and garlic and cook until the vegetables are tender.

  • 2

    Stir the broth, lentils and rice in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 20 minutes or until the rice and lentils are tender. Stir in the tomatoes and parsley.

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Recipe Nutritional Information

Made With

Swanson® Certified Organic Vegetable Broth Swanson® Vegetable Broth

calories

270 310

totalfat

7g 9g

saturatedfat

1g 1.5g

cholesterol

0mg 10mg

sodium

290mg 380mg

totalcarbohydrate

41g 47g

dietaryfiber

10g 11g

protein

9g 11g

vitamina

130%DV 140%DV

vitaminc

25%DV 25%DV

calcium

6%DV 8%DV

iron

15%DV 20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#25666

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