Rice and Lentils with Spinach

NOTE: To make this recipe Jumpstart-compliant, leave off the tofu feta, please, and substitute brown rice for white rice. Others may want to do that as well!

The recipe author says: “My mother, a Greek housewife, used to make this in different ways – here is one way with my twist.  I love it . . because it’s delicious, and also because  it’s a versatile dish and so very easy to prepare.”

INGREDIENTS

1½ cups pre-cooked lentils or 2/3 cup of dried brown lentils (the flat ones), boiled and drained 

1 cup pre-cooked long grain white rice (works well with basmati too)

1 shallot, thinly chopped

2 cloves garlic, chopped

1/3 cup sherry, white wine, or veg broth

1 pkg fresh spinach, steamed and well drained (after it’s steamed, chop it a little)

1 Tbsp red wine vinegar

1/4 tsp salt

2 Tbsp tomato puree

½ tsp chili flakes (optional)

Cinnamon stick

2 bay leaves

A splash of lemon juice and some lemon zest

A pinch of fennel seeds

¼ tsp oregano

Chopped dill or flat leaf parsley, for garnishing

Vegan feta cheese (optional)

METHOD

    • Heat the sherry or other liquid in a large pan, and sauté your onions and garlic.

    • Add your spices and stir well, then stir in the tomato puree, making sure it is well distributed, and keep it on a high heat for a minute or so.

    • Next, add the the lentils and herbs, stir well, and then add the cooked rice.  Continue to stir for a couple of minutes, then gently add the remaining ingredients.

    • Garnish and serve with vegan feta (not for a Jumpstart/Esselstyn diet), or eat as is. 

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Miriam Sorrell is the creator of Mouthwatering Vegan. She says she “couldn't have imagined just how powerful the vegan movement would become, and I feel humbled and gratified to have played my own small part in helping increase awareness by promoting the obvious virtues for both ourselves, all other sentient beings and our precious earth, of embracing a vegan diet and lifestyle. Every day I can be found in my kitchen creating vegan food, and my time is divided between practical work, and online work - blogging and communicating my recipes and thoughts on social media. I am a huge animal lover, and became vegan first and foremost for ethical reasons.”

Miriam was born in London of Greek parents, and says she grew up in a “foodie household,” with her father running a successful restaurant in London for years. Miriam is a nutritionist and holistic practitioner as well as an abstract artist and photographer. She started the “Mouthwatering Vegan” blog in 2010, and published the book Mouthwatering Vegan in 2013. She launched the Midas Fine Art Cheeses (vegan cheese with online sales) in 2014 and published the book Yasou in 2016 (“yasou” is a Greek term used to wish good health upon a person). 

Miriam specializes in Greek and Middle Eastern dishes as that’s where her roots are, but you will also find Indian and Italian recipes, and a range of other delights on her website. We hope you enjoy this recipe for Rice and Lentils with Spinach. It is Jumpstart-compliant if you don’t add any vegan feta.