6 cups of chicken broth (or 3 bouillon cubes dissolved in the same amount of water)
2 cups of rice
2 cups of lentils
1/2 cup of chopped nuts
3 tablespoons of olive oil
3 tablespoons of butter
400g of Portuguese linguiça sliced into strips
300g of whole and intact green beans
4 carrots cut into cubes
2 stalks of celery diced
1 large onion diced
1 red bell pepper diced
6 cups of chicken broth (or 3 bouillon cubes dissolved in the same amount of water)
2 cups of rice
2 cups of lentils
1/2 cup of chopped nuts
3 tablespoons of olive oil
3 tablespoons of butter
400g of Portuguese linguiça sliced into strips
300g of whole and intact green beans
4 carrots cut into cubes
2 stalks of celery diced
1 large onion diced
1 red bell pepper diced
1
Heat a pan with the butter, onion, bell pepper, and celery
Cook for 5 minutes, stirring occasionally
Add the lentils and four cups of chicken broth
Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender
2
Add the rice, linguiça, and carrots
Increase heat and bring to a boil
Then, reduce heat again and cook until the rice is tender
Add the remaining broth and cook until the rice is cooked through
3
Heat a skillet with some oil
Add the green beans and cook for 5 minutes or until slightly cooked and crunchy
Serve the lentils with rice on a platter, arranged with the green beans around it
Sprinkle with chopped nuts.
