Rinse the lentils and add along with the rice to 7 cups of boiling water. Cook until lentils are barely tender, 15-20 mins. Meanwhile, fry the onion and shallot in the broth until just starting to turn brown. Add the onion mixture and spinach to the lentils and simmer, covered, for 15 mins. Add the tomato sauce and garlic powder and simmer another 5-10 mins. or until the rice is done.
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|Serving Size: 1 Serving (462g)|
|Recipe Makes: 8|
|Calories from Fat: 26 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 438.1mg||15 %|
|Potassium 1890.8mg||50 %|
|Total Carbohydrate 58.6g||17 %|
|Dietary Fiber 28.3g||113 %|
|Sugars, other 30.3g|
|Protein 28.6g||41 %|
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Calories per serving: 347
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