Lentil and Rice Stew

• 2 cups cooked rice, I used a mixture of brown and red
• 1 carrot, sliced
• 1 stalk celery, sliced
• 1 cup lentils, uncooked
• 1 cup onions, thinly sliced
• 2 tablespoons McKay's Chicken-style (vegetarian) Seasoning
• 1 tablespoon olive oil
• 4 cups water

In soup pot, warm olive oil and add onions. If the onions are frozen, they cook faster, so add the celery and carrots pretty quickly after the onions are coated in oil and warmed. Add the water mixed with the McKay's, then the lentils. Bring all to a boil, turn down to medium and simmer about 30 minutes. That's what it took for me, and they were still a little crunchy. Add the rice and warm through. Add less rice or more water for stew.

The sides are not gluten-free. Worthington Skallops are from a can and pan-fried in just a touch of oil to keep them from sticking. The biscuit recipe came from Smitten Kitten and tasted so good dipped in the broth.