| ¾ | c. | dried lentils
|
| ½ | c. | uncooked brown rice
|
| 6 | c. | water
|
| ½ | tsp. | ground cumin
|
| 1 | tsp. | salt
|
| ¼ | tsp. | black pepper
|
| ½ | pkg. | dry onion soup mix (one 2.5 oz. envelope)
|
| 1 | c. | spinach, cut in strips
|
| 2 | tbsp. | fresh cilantro (or parsley), diced
|
| 3 | tbsp. | lemon juice
|
| - Combine lentils, rice, water, cumin, salt, pepper, soup mix
in large stockpot, bring to boil.
- Reduce temperature to simmer.
- Cover and let simmer, stirring occasionally, until lentils are tender,
about 40 minutes.
- Add spinach, cilantro, lemon juice, mix to combine.
- Continue cooking another five minutes, until all ingredients are hot.
|