Lentil Pilaf

3/4 cup dry white wine
4 cloves garlic, minced
2 Tbs dried minced onion
2 medium carrots, thinly sliced
2 stalks celery, thinly sliced
1 cup uncooked white basmati rice
1 cup lentils, rinsed and picked over
1 can black beans, rinsed and drained
1/2 tsp dried basil
1/4 tsp ground cumin
1/4 tsp curry powder
1/8 tsp hot pepper sauce
1 bay leaf
3 cups vegetable broth
soy sauce to taste

1) In a large pot, bring wine to a boil over medium-high heat. Add garlic, onions, carrots, celery, rice and lentils. Cook, stirring often, 2 minutes. Add black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf. Cook, stirring often, 2 minutes.
2) Add stock and bring to a boil. Cover and simmer until lentils and rice are tender, about 15 minutes. Remove and discard bay leaf. Season with soy sauce to taste.

Review: Oh my, this made soooooo much food. For that, I love it, because it's economical and I get to savor the dish for at least two days. Mike loved this without the soy sauce, but I think the sauce added an extra "oomph." This is definitely going in the keeper file.