1 c. cooked lentils
1 c. minute or precooked rice
3 c. water
2 (12 oz.) pkgs. frozen onion or 2 large sweet onions, chopped
3 cloves garlic, minced
1 (10 oz. pkg. chopped spinach (optional)
1/2 c. olive oil
Salt to taste

Sauté onions in olive oil until light brown. Add garlic. Add lentils and water. Boil 5 minutes. Add rice, simmer 4-5 minutes. Add salt. When all water is absorbed, stop cooking, mix in onions.

Note: Dry uncooked lentils and plain rice may be used instead. Simmer the lentils for 30-45 minutes or until tender with enough salted water to cover. Lentils may also be pressure cooked for about 20 minutes without pre-soaking. Precook rice according to package directions.