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