Lentil Skillet

I got this recipe from a friend and tried it out the other evening for a quick, meat-free dinner. I changed a few things from the original and it is a great base to add whatever veggies you have on hand. Next time I will probably add some chopped spinach as well. We all loved it. Grey even asked for it for lunch the next day.

1 onion, diced
2-3 carrots, diced or shredded
1 cup lentils
1/2 cup brown rice
1 zucchini or squash, diced or shredded
1 15 oz. can tomato sauce
2 cups chicken or vegetable broth
1/2 - 1 cup water as desired
salt & pepper to taste

Saute the onion and carrots in a small amount of olive oil until softened. Add lentils and rice and saute for another minute. Add zucchini, tomato sauce and broth and 1/2 cup water. Bring to a boil then reduce heat to a simmer. Cover and cook until lentils and rice cook through. Add more water for a thinner consistency. Serve with a squeeze or two of lime juice and cilantro.

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