3/4 c. dried lentils
1/2 c. brown/reg. rice, uncooked
6 c. water
1/2-1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1/2 pkg. onion soup mix (I sub. 2 bouillon cubes)
2 cloves minced garlic
3 oz. spinach, cut into 1/2" strips (about 1 c.)
2 tbsp. snipped cilantro or parsley
3 tbsp. lemon juice

Heat lentils, rice, water, cumin, salt, pepper and soup mix (dry) to boiling in 4 quart Dutch oven; reduce heat. Cover and simmer, stirring occasionally, until lentils are tender, about 40 minutes.

Stir in spinach, cilantro and lemon juice until spinach is wilted. Serve with additional snipped cilantro and lemon slices if desired.