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. Source:, April 2020

Carolyn Casner


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; 12.5 g total fat; 1.8 g saturated fat; 647 mg sodium. 833 mg potassium; 59.1 g carbohydrates; 13.1 g fiber; 4 g sugar; 16.1 g protein; 8394 IU vitamin a iu; 9 mg vitamin c; 309 mcg folate; 147 mg calcium; 7 mg iron; 148 mg magnesium;