2 tablespoons vegetable oil
2 tablespoons beef broth
7 cloves garlic, minced
1 1/2 teaspoons dried basil
1 (14 ounce) can dry lentils
4 teaspoons dried sage
1 teaspoon salt
2 teaspoons dried thyme (optional)
4 teaspoons ground black pepper
1 1/2 teaspoons white sugar
1 teaspoon dried rosemary
4 cups chicken broth
1 cup water
2 (10.75 ounce) cans condensed cream of chicken soup
1 tablespoon fresh thyme
1 teaspoon dried basil
Heat oil in a large pot over medium heat. Align the bottom and sides of a 10 inch baking dish. Add carrots and onions; saute until tender. Add squeezed lemon juice, salt, thyme and rosemary; toss to coat.
Heat 1/2 cup chicken broth, and add 2 cups water to pot. Bring to a boil over high heat, stirring occasionally. Simmer, stirring occasionally, 25 minutes. Add lemon juice, basil and vinegar; simmer for 15 minutes, stirring frequently.
Add lentils and sprinkle with mustard powder. Reduce heat, and simmer 20 minutes.
Stir chicken stock, water, Dijon mustard, lemon juice, salt, thyme, black pepper and soup into pot. Reduce heat to medium-low.
Reduce heat to medium-low. Add 4 tablespoons beef broth, and add 3 cups water; stir gently to bring just to a boil. Stir with liquid in pot, mixing well. Reduce heat; add 2 cups broth and 1 cup water.
Bring to a boil. Reduce heat to low; stir occasionally with sauce and thyme. Reduce heat to medium. Simmer 30 minutes.
Reduce heat to medium. Add rice and simmered 2 minutes. Whisk in broth mixture, and simmer about 15 minutes more, stirring occasionally. Stir in 1/2 cup beef broth, and transfer to pot with chicken and rice.
The full flavor of this dish comes from the herb thyme and the rosemary in the aromatic oil.
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