1 TBS. BUTTER
1 STALK CELERY, DICED
1/2 ONION, PEELED AND FINELY CHOPPED
1 PARED CARROT, DICED
1/2 TSP. EA. BASIL, CELERY SEED
1 TSP. CHOPPED PARSLEY
1 CLOVE GARLIC, MINCED
1 CUP LENTILS
6 CUP HOT CHICKEN STOCK
1/4 CUP LONG GRAIN RICE
SALT AND PEPPER TO TASTE

1. Cook celery and onion in a little butter, Add carrot, spices and garlic, cooking another 3 minutes.
2. Add lentils and chicken stock; season well.
3. Cook partially covered for 2 hours over low heat.

by Grandpa Scott