Lentils and Carrots with Rice

Description
Makes 6 servings

Ingredients

 * 1/4 cup chopped onion
 * 1 clove garlic, minced
 * 1 tablespoon vegetable oil
 * 3 1/2 cups water
 * 1 1/2 cups lentils
 * 2 tablespoons vinegar
 * 1 teaspoon salt
 * 1/2 teaspoon crushed oregano leaves
 * 1/8 teaspoon ground black pepper
 * 2 medium carrots, chopped
 * 3 cups hot cooked rice

Directions
Cook onion and garlic in oil in Dutch oven 2 to 3 minutes or until tender crisp. Add water, lentils, vinegar, salt, oregano and pepper. Bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes. Add carrots; cook 12 to 15 minutes or until lentils and carrots are tender (some liquid should remain). Serve with hot fluffy rice.