Lentils and Rice

2 Tbsp olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 large carrot, chopped
1 Tbsp minced garlic
(add in some vegetable bullion)
Salt and pepper
2 C lentils, rinsed and picked over
1 C long-grain brown rice
3-4 bay leaves
chopped fresh parsley leaves for garnish
thyme

Cook onion, celery, and carrot in oil over medium heat until they begin to tender, 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 C of water plus vegetable bullion.  Bring to a boil, then lower heat so liquid bubbles gently, and coer.

After 30 minutes, if rice and lentils are tender and liquid is absorbed, the dish is ready.  If not, add enough liquid to keep bottom of pot moist, cover and cook for a few more minutes.

Notes:
Use any grain instead of brown rice; you can even substitute white rice (Cooking time for white rice is half or less that for brown, so add later.)

Similarly, use any bean: Cook longer as needed and keep an eye on the water to make sure the beans stay submerged in about 1 inch of water during cooking; wait to add the rice until the beans are tender.

For the dish called Moors and Christians, substitute a red bell pepper for the celery and carrot, black beans for the lentils, and 1 cup chopped tomato for some of the liquid; let the beans cook until half done before adding the rice.

For smoky red beans and rice, add 1 tablespoon tomato paste and 2 teaspoons pimenton to the vegetables.  Use red beans instead of lentils and cook until they're half done before adding the rice (which should be short-grain).  Simmer for another 15 minutes, then bake uncovered at 450 degrees Fahrenheit until the beans and rice are tender.

For mujaddara: cook two sliced onions in a couple tablespoons of olive oil over medium-high heat until they're dark brown but not burned, and serve on top of the rice and lentils.