Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy
Healthy
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy
Healthy

Ingredients

Directions

Watch how to make this recipe.

Heat 1 tablespoon of 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 broth 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 the lentils 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 rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.

More from:

Healthy Food, Fast

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Wild Rice Pilaf

Recipe courtesy of Sandra Lee

Easy Rice Bake Casserole

Recipe courtesy of The Neelys

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Traditional Mexican Christmas Salad

Recipe courtesy of Marcela Valladolid

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Pear Salad with Gorgonzola Dressing

Recipe courtesy of Sandra Lee

Aunt Trish's Salad Dressing

Recipe courtesy of Ree Drummond

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword