Description Gluten Free Makes 2 Quarts: 10-12 servings Cook Time: 90 minutes Additions: 3 (14.5 oz.) cans chicken broth 2 carrots (peeled and sliced) 1 cup 100% pumpkin (not pie filling) 1/3 cup red wine (optional) 2 Tablespoon olive oil 3/4 teaspoon salt 2 cups water To Prepare: Rinse lentils and rice. Combine with seasoning packet, carrots, broth and water in large pot. Bring to boil. Reduce heat and simmer for 1 hour. Add 100% pumpkin, wine, olive oil, and salt. Simmer an additional 30 minutes. Recipe Variations: Gourmet Light Add fat free or low fat chicken or vegetable broth Reduce olive oil to 1 Tablespoon For extra fiber and flavor add another cup of 100% pumpkin Vegetarian Variations Substitute vegetable broth for the chicken broth. Add additional carrots along with some potatoes Extra Hearty Add 3/4 pound cubed ham, sausage or kielbasa Crock-Pot Instructions Rinse lentils and then combine with seasoning packet, carrots, chicken broth and water. Place ingredients in the crockpot and cook on high until boiling. Then reduce heat to low and cook until lentils are soft. Ingredients: Red lentils, brown & wild rice, green & yellow peas, garlic, onion celery, dried vegetables, herbs & spices.
