Stew of Rice and Lentils

? cup Italian small brown lentils of French green lentils
3 tablespoons olive oil
15 stems fresh flat-leaf parsley, leaves only, chopped
1 clove garlic, peeled and finely chopped
1 cup Arborio rice
2 tablespoons tomato paste
2 cups hot chicken broth
salt and pepper

Combine lentils with 6 cups cold water in medium saucepan over medium high heat. When water boils, lower heat and simmer, uncovered, about 45 minutes, until lentils are tender.

Meanwhile, heat olive oil in a heavy medium saucepan with a lid over medium heat. Add parsley and garlic and cook, stirring, about 1 minute. Add rice and stir well to combine with parsley and garlic. Stir tomato paste into broth and add to the rice. When it begins to simmer, low heat, cover pan, and simmer, about 20 minutes, until rice is al dente. Season with salt and pepper to taste.

As soon as rice is finished cooking, strain lentils and add to rice. Stir well to combine and serve.

From Fagioli.