Wash lentils and put them in a saucepan with 1 1/2 cups of water. Bring to a boil. Cover, reduce heat to very low, and cook 20 minutes. Remove from heat until ready to add to the rice. Heat the saute liquid in a large heavy saucepan or Dutch oven. Add onion and celery and cook 5 minutes. Add garlic and cook 3 minutes. Add carrot and chile. Cook, stirring, 1 or 2 minutes. Add ground spices and cook, stirring, about 1 minute. Add rice. Cook, stirring, about 5 minutes, until grains turn translucent, then opaque, but not scorched. Stir in the lentils and any unabsorbed water in the lentil pot. Add salt, pepper, and broth or water. Cook at a low boil for 15 minutes. Add the spinach, pushing it down into the rice mixture. Cover, reduce heat to very low, and cook 30 minutes. In a small skillet or saucepan, cook the cumin seeds until they begin to darken and pop. Pour over the lentil-rice mixture, add the lemon juice, and serve. Serves 3 or 4 as a main dish. Adapted from Pilaf, Risotto, and Other Ways with Rice by Sada Fretz Posted to fatfree digest V98 #006 by email@example.com (D Lachman) on Jan 06, 1998
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|Serving Size: 1 Serving (1453g)|
|Recipe Makes: 1|
|Calories from Fat: 100 (8%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 2413.1mg||83 %|
|Potassium 3272.2mg||86 %|
|Total Carbohydrate 255.3g||75 %|
|Dietary Fiber 33.4g||133 %|
|Sugars, other 221.9g|
|Protein 45.1g||64 %|
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Calories per serving: 1263
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