This pilaf, that includes a variety of vegetables and lentils is a great way to get your veggies and fiber in one side dish.
1 14.5 oz. can of low-sodium chicken broth
1 medium onion, chopped
1/2 cup dry lentils, drained and rinsed
1/2 cup long grain rice, uncooked
1/4 cup water
1 teaspoon lemon zest
1 1/2 cups zucchini and/or yellow summer squash
1 medium carrot, chopped
1/2 small eggplant, peeled and diced
2 cloves garlic, minced
2 teaspoons olive oil
3 plum tomatoes, chopped
1/4 cup fresh basil, shredded
In a medium saucepan, combine broth, onion, lentils, rice, water and lemon zest. Bring to boil then reduce heat and simmer, covered for 15 minutes.
Add zucchini and/or squash and carrot and simmer for an additional 5 minutes.
In a medium skillet, cook eggplant and garlic in olive oil over medium heat until eggplant is soft (about 8-10 minutes.)
Remove lentil mixture from heat and let stand for 5 minutes.