2 green onions, sliced
1 carrot, diced
1/2 c. chopped celery
1/4 c. chopped green pepper
2 tbsp. butter
2 c. water
10 3/4 oz. broth
1 c. lentils
1/4 tsp. oregano
1/2 c. rice

In medium saucepan, saute onions, carrots, celery, and green pepper in butter. Add broth and water; bring to a boil. Stir in lentils and oregano. Cover; simmer 25 minutes. Add rice; stir well. Cover; simmer 25 minutes more until rice is tender and liquid is absorbed.