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Rice and Lentils
½ cup dry lentils
½ cup dry long-grain or brown rice
2 cups organic low-sodium chicken broth
4 baby carrots, chopped
¼ cup apple, chopped
1 Tbsp. onion, chopped
1 tsp. olive oil
In pot, sauté onions with olive oil until soft. Add chicken stock and bring to a boil. Add rice, carrots, apples, lentils and simmer for 25 minutes or until lentils and rice are soft.
Pop mixture into a food processor and pulse until smooth but chunky. Thicken or thin out as needed.
