Recipe for Lentil Pilaf 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 cup dry white wine or apple juice
4 x cloves garlic, minced
1 med onion, thinly sliced
2 med carrots, thinly sliced
2 stalk celery, thinly sliced
1 cup uncooked basmati rice
1/3 cup lentils
rinsed and picked over
1/3 cup canned black beans, rinsed and drained
1/2 tsp dried basil
1/4 tsp ground cumin
1/4 tsp curry powder
1/8 tsp hot pepper sauce
1 x bay leaf
2 cup vegetable stock or canned broth
Instructions:
Instructions: 4 SERVINGS VEGAN

This uncomplicated preparation yields a full-flavored, rustic dish.

In large nonstick skillet, bring wine or juice to a boil over medium-high heat. Add garlic, onions, carrots, celery, rice and lentils. Cook, stirring often, 2 minutes. Add black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf. Cook, stirring often, 2 minutes.

Add stock and bring to a boil. Cover and simmer until lentils and rice are tender, about 15 minutes. Remove and discard bay leaf. Season with tamari or soy sauce to taste.

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