1. Place lentils in saucepan and cover with cold water. 2. Bring to boil, reduce heat and cover. 3. Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside. 4. Meanwhile, bring the rice and 2 cups of water to a boil. 5. Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside. 6. Bring the vegetable stock to a boil in a saucepan. 7. Add onions and simmer until tender and translucent, approx 10 minutes. 8. Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer. 9. Add the lentils and lemon zest (and tomatoes, if desired); heat through. 10. Add the greens; cook and stir until tender. 11. Fold the lentil and greens mixture into the rice. 12. Season with salt and pepper. 13. Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
