Mild Lentil Rice Pot

Ingredients

• 1 Tablespoon olive oil - 1 (tablespoon)
• 1 Count yellow onion, diced - 1 (small), diced
• 2 Count carrots, peeled and diced - 2 (medium), peeled and diced
• 2 Count garlic, minced - 2 (cloves), minced
• 0.75 Cup red lentils, rinsed - 3/4 (cup), rinsed
• 1 Cup long grain white rice, rinsed - 1 (cup), rinsed
• 1 Can canned diced tomatoes, undrained - 1 (14.5-ounce can), Undrained canned diced tomatoes.
• 1 Cup frozen corn - 1 (cup)
• 2.75 Cup low-sodium vegetable broth - 2 3/4 (cups)
• 1 Teaspoon salt - 1 (teaspoon)
• 1 Teaspoon dried Italian seasoning - 1 (teaspoon)

Instructions

1. Prep vegetables, lentils, and rice

   1. *Dice the onion and carrots*, *mince the garlic*, and rinse the *red lentils* and *white rice* in a fine-mesh strainer until the water runs mostly clear.

2. Soften onion and carrots

   2. Heat *olive oil* in a large pot over medium heat, then cook the *onion and carrots* for *3 to 4 minutes* until slightly softened.

3. Bloom the garlic

   3. Stir in the *garlic* and cook for *30 seconds*, just until fragrant.

4. Combine the pot ingredients

   4. Add the *red lentils, rice, diced tomatoes, corn, broth, salt, and Italian seasoning*, then stir well to combine.

5. Simmer until tender

   5. Bring to a *gentle boil*, reduce the heat to low, cover, and simmer for *18 to 20 minutes* until the *rice is tender* and the lentils are soft.

6. Rest, fluff, and serve

   6. Turn off the heat and let the pot sit covered for *5 minutes*, then *fluff gently* and serve warm.