This hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.

Carolyn Casner
Source:, April 2020


Recipe Summary

15 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to brown, 3 to 4 minutes. Add garlic, cumin, salt, bay leaves, pepper and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Add water and bring to a boil. Reduce heat, cover and cook for 15 minutes. Add lentils, cover and cook until the rice and lentils are tender and most of the water is absorbed, 15 to 20 minutes more.

  • Remove from heat and gently stir in spinach. Place a clean dish towel over the saucepan and replace the lid. Let stand for 10 minutes (the towel will absorb the steam). Stir in vinegar and remove bay leaves before serving. Garnish with scallions and cilantro, if desired.

Nutrition Facts

403 calories; protein 16.1g 32% DV; carbohydrates 59.1g 19% DV; exchange other carbs 4; dietary fiber 13.1g 52% DV; sugars 4.3g; fat 12.5g 19% DV; saturated fat 1.8g 9% DV; vitamin a iu 8394.2IU 168% DV; vitamin c 9.4mg 16% DV; folate 309.3mcg 77% DV; calcium 147.2mg 15% DV; iron 6.8mg 38% DV; magnesium 147.6mg 53% DV; potassium 832.7mg 23% DV; sodium 647.1mg 26% DV.