1/2 c. brown rice
1 onion, chopped
2 garlic cloves, minced
2 tbsp. oil
1 tsp. curry powder
2 c. water
1 tbsp. lemon juice
1/2 c. lentils
1/4 lb. spinach, chopped
12 cherry tomatoes, sliced in half, optional

Saute rice, onion and garlic in oil until sizzling. Add curry powder, then 2 cups water, lemon juice and lentils. Cover and simmer until tender (about 40 minutes). Stir in chopped spinach (raw). Remove from stove and allow to stand covered for about 5 minutes. Serve topped with cherry tomatoes. Serves 4 to 6.