Lentil Jambalaya

• 3/4 cup short grain brown rice, dry
• 3/4 cup green lentils, dry (or any variety)
• 1 tbsp. olive oil
• 1/2 white onion, diced
• 1/2 green pepper, roughly chopped into 1 inch pieces
• 2 cloves garlic, minced
• 2 carrots, roughly chopped into 1 inch pieces
• 1- 15 oz. can of diced tomatoes (with liquid)
• 2-1/2  cups water (plus more if needed while cooking)
• 1 tsp. liquid aminos
• 1 tbsp. Cajun seasoning
• salt and pepper to taste

Directions

In a large (and deep!) skillet, combine olive oil, onion, garlic, carrots, and green pepper over medium high heat. Cook for 3-5 minutes, until vegetables are somewhat tender - stir frequently to avoid scorching. Next, add the rice, lentils, tomatoes, water, liquid aminos, and Cajun seasoning. Reduce the heat to low and cook until the rice and lentils absorb the water, about 40-45 minutes. Once rice is tender, season to taste with salt and pepper.