LENTILS AND RICE WITH OR WITHOUT PORK

Lentils and Rice With or Without Pork image

Provided by Mark Bittman

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

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Ingredients

2 tablespoons olive oil, plus more for drizzling
1 medium onion, chopped
2 celery stalks, chopped
1 large carrot, chopped
4 ounces bacon or sausage, chopped, optional
1 tablespoon minced garlic
Salt
freshly ground black pepper
2 cups lentils, rinsed and picked over
1 cup long-grain brown rice
3 or 4 bay leaves
Chopped fresh parsley leaves for garnish

Steps:

Put the oil in a large, deep saucepan over medium heat. When it's hot, add onion, celery, carrot and meat, if using. Cook until vegetables begin to become tender and meat begins to brown in places, 5 to 10 minutes. Add garlic and some salt and pepper and cook for another minute or two.
Add lentils, rice, bay leaves and 4 cups of water. Bring to a boil, then lower heat so liquid bubbles gently, and cover.
After 30 minutes, if rice and lentils are tender and liquid is absorbed, the dish is ready. If lentils and rice are not tender, add enough liquid to keep bottom of pot moist, cover and cook for a few more minutes. If rice and lentils are soft and there is much liquid remaining (which is unlikely), raise heat a bit and cook, uncovered, stirring once or twice, until it evaporates. Discard bay leaves. Taste and adjust seasoning if necessary, fluff with a fork and serve, garnished with parsley and drizzled with more olive oil.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 5 grams, Carbohydrate 69 grams, Fat 6 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 3 grams