2 green onions, sliced
1 carrot, chopped
1/2 c. celery, chopped
1/4 c. green pepper, chopped
2 tbsp. butter
1 can of chicken broth (10 3/4 oz.)
2 c. water
1 c. dry lentils
1/8 tsp. pepper
1/2 c. rice

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