Combine rice, lentils and Moroccan Heirloom Tomato Soup for a blissfully nutritious and delicious weeknight dinner packed with protein.

• Step 1

  Preheat the oven to 400°F.

• Step 2

  Cook the bell pepper in 1 Tbsp olive oil over low heat until soft.

• Step 3

  Add the rice, raise the heat to medium, and toast until the rice has a soft golden color, about 2-3 minutes. Add the lentils and stir to combine.

• Step 4

  Add Roasted Heirloom Tomato Soup and bring to a simmer while stirring. Cover, lower the heat, and simmer for 25-30 minutes until the liquid has evaporated and the rice is tender. (Check package for cooking time.) Turn the heat off and allow the rice to sit covered for 5 minutes.

• Step 5

  While the Mujadarra cooks, roast broccoli. Toss florets with 2 Tbsp olive oil, salt and pepper. Roast on a sheet pan for 20-25 minutes until carmelized.

• Step 6

  Fluff the rice and toss with the roast broccoli. Garnish with parsley, mint, dill or combination.