Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Green lentils 1/2 ts Ground cinnamon
1 c Basmati rice Grated zest of 1 lemon
2 c ;water 1 c Peeled tomatoes; diced (opt)
3/4 c Vegetable stock 4 c Fresh spinash; well washed;
2 Onions; chopped -cut in 1/2-inch strips
2 Garlic cloves; minced Salt
4 Celery stalks; chopped Pepper
2 ts Ground cumin

Wash the lentils, place them ina saucepan, and cover with cold water.
Bring toa boil, reduce the heat and cover the pan. Simmer for 25 to
40 mintues, until tender but still al dente. Drain.

Bring the rice and 2 cups of water to a boil. Reduce heat and simmer
about 20 minutes, covered, until the rice has absorbed all of the
liquid. Set aside.

Bring the vegetable stock to a boil in a saucepan. Add the onions and
simmer until tender and translucent, about 10 minutes. Add the garlic,
celery, cumin and cinnamon and simmer for 5 minutes longer. Add the
lentils and lemon zest and optional tomatoes to the pan. Heat through
and then stir in the greens. When the greens are tender, fold the
lentil and greens mixture into the rice. Season with salt and pepper.

Note: You may make this ahead of time and place in a baking pan,
cover with foil, and warm in the oven for 15 to 20 minutes. Cooked
cubes of carrots or butternut squash may also be added to this
mixture.

Serving size: 2 cups; 169 cal; 1.2 g fat; 0 mg chol; 162.3 mg sod

Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

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