|Lentils||2 Cup (32 tbs), rinsed|
|Brown rice||3⁄4 Cup (12 tbs), uncooked|
|Water||6 Cup (96 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Celery||2 Cup (32 tbs), finley chopped|
|Shredded carrot||2 Cup (32 tbs)|
|Onion||2 Cup (32 tbs), finley chopped|
|Green bell pepper||1 Cup (16 tbs), finley chopped|
|Fresh parsley||1 Cup (16 tbs), chopped|
|Tomatoes||1 Cup (16 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Fresh lemon juice||1 Tablespoon|
Combine all Ingredients except lemon juice in a 6-quart pot. Bring to a boil, then reduce heat and simmer covered for about 1 hour until lentils are soft and water is absorbed.
Turn lentils into a serving bowl. Sprinkle with lemon juice before serving.