* 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
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1. 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.
2. Bring the rice and 2 cups of water to a boil. Reduce heat and simmer for 20 minutes, covered. Set aside.
3. 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.
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