2 green onions, sliced
1 carrot, diced
1/2 c. chopped celery
1/4 c. chopped green pepper
2 tbsp. butter
1 can condensed chicken broth
2 c. water
1 c. lentils
1/4 tsp. pepper
1/2 c. rice

In medium saucepan, saute onions, carrots, celery and green pepper in butter. Add chicken broth and water; bring to a boil. Stir in lentils and pepper. Cover; simmer 25 minutes. Add rice; stir well. Cover and simmer an additional 20 minutes until rice is tender and liquid is absorbed. 8 (1/2 cup) servings.