1/2 lb. lentils
2 1/2 qts. water
1 carrot, chopped
2 onions, chopped
1 celery stalk, chopped
1 garlic clove, minced
Parsley, chopped
3/4 c. tomatoes, strained
Pinch of oregano
4 tbsp. olive oil
1/2 lb. rice
Salt & pepper to taste

Clean and wash lentils, place in saucepan with water and cook slowly for 1 hour. Add carrot, onions, celery, garlic, parsley, tomatoes, oregano, salt and pepper. Continue cooking until lentils are tender or for at least 2 hours more.

Cook rice in salted water for 15 minutes, drain and add to lentils and vegetables. Add olive oil and allow to cook together 5 minutes more, stir well. If mixture is too liquidy, allow to stand before serving; if too thick, add more hot water.