1. In a large stock pot, heat oil over medium high heat; add celery, carrots, and onions. 2. Cook, stirring occasionally, until the onions begin to caramelize, about 10 minutes. 3. Stir in lentils, rice, and water; cover and bring to a boil. 4. Reduce heat to a simmer (medium low), cook covered, stirring occasionally, until lentils are tender, about 25 minutes. 5. Season with lemon pepper, seasoned salt, salt, pepper, and cumin; continue cooking, uncovered, stirring occasionally, until lentils break down, about 20 minutes. 6. Stir in lemon juice; adjust seasonings. 7. Melt butter in a small saucepan until it begins to foam; stir in dried mint (optional garnish). 8. Ladle into bowls and garnish with parsley or swirl in minted butter. ---------------------------------------------------------------------------
Nutrition
Ingredients
