Brussels Sprouts and Lentil Rice

Ingredients

• • 1 onion, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, chopped
  • ¼ cup (60 ml) olive oil
  • 1 cup (215 g) Puy lentils, rinsed and drained
  • 2 cups (500 ml) chicken broth
  • 1 ½ cups (375 ml) strained tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried mustard
  • ½ tsp celery salt
  • 1 pinch cayenne pepper
  • ½ cup (100 g) parboiled long-grain rice
  • ¼ cup (10 g) chopped fresh parsley leaves, chopped
  • 5 ½ cups (675 g) Brussels sprout leaves