I haven't made lentils in a while and today seemed like a good day to cook up a pot for lunch.

EDIT: The leftovers sat in the fridge until I finally threw them away. It wasn't terrible or anything, but nothing special either.

2 tbsp olive oil
2 onions, chopped
1/2 cup brown rice
1 cup lentils, rinsed and picked over for stones and debris
1 14.5-oz can diced tomatoes
2 cups carrots, diced
2 cups broth (vegetable, chicken, or beef)
1 cup water
1 tsp salt
1 bay leaf
few grinds of black pepper

Heat olive oil in a large pan over medium heat. Add onions and stir to coat with the oil. Cook on medium to medium low until soft and lightly browned, stirring occasionally, about 15-30 minutes. (If you have the time, cook them even longer on low heat. The flavor will just get better.)

Add the rice and saute for a minute or two. Add the remaining ingredients and stir to combine. Cover and bring to a boil, then lower the heat and simmer until the rice is done, about 45-50 minutes. Add more broth or water if necessary while cooking.

Makes 4-5 servings.