Recipe by winkki
A Dean Ornish recipe. Colorful, vegan, very complete nutritionally, and zero cholesterol. For more color and variety, you can add cubed cooked butternut squash or carrots. May be used as a main dish or side dish; serving amount depends upon how it is used.
Top Review by JustJanS
What a great recipe thank you. I made a half recipe of this using puy lentils which needed the full 40 minutes to cook, I had to use frozen spinach (half a 10 oz packet) and I just used two small tomatoes cut into 8 chunks each. We ate this with fresh fish and the lemon I served with the fish really gave this a lift too.
- 1⁄2 cup green lentil, washed
- 1 cup basmati rice, uncooked
- 2 cups water
- 3⁄4 cup vegetable stock
- 2 onions, chopped
- 2 cloves garlic, minced
- 4 stalks celery, chopped
- 2 teaspoons cumin
- 1⁄2 teaspoon cinnamon
- 1 grated lemon, zest of
- 1 cup peeled tomatoes, diced (optional)
- 4 cups fresh spinach, well washed and cut in 1/2 inch strips
Directions See How It's Made
- Place lentils in saucepan and cover with cold water.
- Bring to boil, reduce heat and cover.
- Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
- Meanwhile, bring the rice and 2 cups of water to a boil.
- Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
- Bring the vegetable stock to a boil in a saucepan.
- Add onions and simmer until tender and translucent, approx 10 minutes.
- Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
- Add the lentils and lemon zest (and tomatoes, if desired); heat through.
- Add the greens; cook and stir until 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.