1 cup green lentils
1 cup rice (white or brown)
2-1/2 cups water
3/4 cup vegetable stock
2 onions, chopped
1/2 cup carrots, diced
3 tablespoons garlic, minced
4 celery stocks, chopped
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
8 whole mushrooms, sliced
1 cup tomatoes, chopped
4 cups fresh spinach, cut in strips
Place washed lentils in a saucepan, and cover with cold water. Bring to a boil, reduce heat, and cover. Simmer for 25-35 minutes. Drain.
Bring the rice and 2 cups of water to a boil. Reduce heat and simmer for 20 minutes, covered. Set aside.
Bring the vegetable stock to a boil in a saucepan. Add the onions and carrots and simmer for 10-12 minutes or until tender. Add the garlic, celery, cumin, and cinnamon and simmer for an additional 5 minutes. Add the lentils, mushrooms, and tomatoes to the pan. Heat through and stir in the spinach. Fold the lentil/spinach mixture into the rice.
Makes 4 servings. Serving size: 2 cups
Calories……180……Fat….1.5 g….Sodium…..160mg…..Fiber…..4 g.