Classic Rice and Beans made even more nutritious with the addition of lentils.

1 1/2 tablespoons vegetable oil        1/4 cup dried lentils
1/2  cup onion, chopped                   2 cups cooked pinto beans
1 cup long grain white rice               1/2 teaspoon salt
1 1/4 cups water                            salt and pepper to taste

In a medium deep-sided skillet with a lid, heat the oil over medium heat.  Add the onion and cook, stirring until softened, about 3 minutes.  Add the rice and cook, stirring, about 2 minutes.  Add the water, lentils, pinto beans, salt and pepper; bring to a boil over medium-high heat stirring occasionally. Reduce the heat, cover, and simmer until the rice has absorbed most of the liquid, about 20 minutes.

Optional:  You can also add:  1 cup stewed tomato, 1 cup corn

— recipe developed by Nancy McMillan