Mediterranean Lentil Stew

Mediterranean Lentil Stew with Brown Rice
•1 cup brown basmati rice, uncooked
•2 cups water
•2 cups dry lentils, rinsed
•1 medium onion, chopped
•2 medium carrots, chopped
•2 stalks celery, chopped
•2 cloves garlic, minced
•1 large tomato, diced
•2 tsp. olive oil
•salt and pepper to tasted
•3 cups water
•1/2 cup tahini lemon garlic sauce

Bring rice and water to a boil in a small saucepan.  Reduce to a simmer and cook for 50-minutes.  Meanwhile, heat olive oil over medium heat.  Add onion, carrot, and celery.  Cook until onion is translucent, about 5 minutes.  Add garlic and saute for 2 minutes.  Sprinkle with salt and pepper.  Add lentils and water and bring to a boil.  Reduce to a simmer and cover.  Cook for 30 minutes or until lentils are soft, adding more water as needed.  Stir in diced tomato and sauce.  Serve over brown rice.