Ingredients:
1 ½ cups lentils
10 cups water
½ cup brown rice
1 cup diced onions
2 tablespoons lemon juice
2 tablespoons Bragg Liquid Aminos
1 tablespoon garlic powder
1 teaspoon dill weed
2 teaspoons cumin
1 cup frozen chopped spinach
15-ounce can diced tomatoes
Directions:
Place all ingredients in pot except spinach and tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
Add spinach and simmer 1 minute. Add the tomatoes just before serving.
Serving Idea:
Especially good served with pocket bread and avocado or hummus tahini.
Makes 12 cups
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