Ingredients:

• 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

Directions:

• 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