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Vegetable-Lentil Pilaf


4 servings
Vegetable-Lentil Pilaf


  • 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.

Nutritional Information:

  • Serving size: 2 cups
  • Calories: 180
  • Fat: 1.5 g
  • Cholesterol: 0 mg
  • Protein: 10 g
  • Fiber: 4 g
  • Sodium: 160 mg
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