Lentil and Rice Salad

1 Tbsp. extra virgin olive oil, plus 3 Tbsp.
1 carrot, peeled and finely diced
1 small onion, finely chopped
2 garlic cloves, minced
1 1/4 cups dried green lentils
2 1/2 cups chicken broth, plus 1 cup
1 bay leaf
1 cup brown rice
1/2 cup kalamata olives, coarsely chopped (I left these out)
1 Tbsp chopped fresh thyme leaves
2 tsp. finely grated lemon peel
Salt and freshly ground black pepper

Heat 1 Tbsp. olive oil in large saucepan. Add the carrot, onion, garlic and saute until onions are translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
Meanwhile, bring the remaining 1 cup of broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed (5-7 minutes). Remove the saucepan from the heat and let rice stand covered for 5 minutes. Fluff with a fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tbsp. oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.

Number of Servings: 6

Recipe submitted by SparkPeople user LAZIOH.