Jambalaya

• large, heavy-bottomed sauce pan or Dutch oven
• wooden spoon

• 1½ T butter or margarine
• 3 c onions, chopped
• 2 bell peppers, seeded and chopped
• 2 c scallions, finely chopped
• 2 cloves garlic, minced
• 1 c parsley, chopped
• 1 T fresh oregano, chopped OR 1 t dried oregano
• 1 t fresh or dried thyme
• 3 bay leaves
• 2 pinches cayenne pepper
• 1¼ c white rice, uncooked
• 4 plum tomatoes, finely chopped
• 1 T tomato paste
• 3 and 3/4 c water
• 1/3 c lentils, uncooked
• 1 t salt
• 2 ears corn, quartered
• 20 olives, pitted
• black pepper

Add garlic and spices and continuing sautéing for 2 minutes.

Mix in the rice, tomatoes, tomato paste, water, lentils, and salt.

Increase heat and bring to a boil. Stir until tomato paste is mixed in, cover, reduce heat, and simmer for 25 minutes.

Add corn and olives and cook another 5 minutes, until lentils and rice are cooked. Season with pepper and serve immediately.