Lemony spinach lentils and rice

 This was delicious, satisfying, healthy and easy, and made enough for four big portions.  Don't skip the lemon juice - it's the key to transforming a pile of lentils and rice into something special. 

1.  Soak 1-1/2 cups dry brown lentils for an hour or two.  Drain.

2.  Dice 1 large yellow onion.  Saute in olive oil for 8-10 minutes, stirring frequently.

3.  Add 2 carrots and 2 celery stalks, diced, and salt and white pepper to taste.  Saute for another 4 minutes or until softened, stirring frequently.

4.  Add 4-5 cloves of garlic,* minced, and 1-1/2 cups brown rice.  Toast, stirring constantly, for about 2 minutes.

5.  Add 6 cups vegetable broth and 2 bay leaves.  Stir well, bring to a boil, then simmer for 10 minutes.

6.  Add the lentils, and stir well.  Simmer 20 minutes.

7.  Add 3 or 4 big handfuls of fresh spinach (baby spinach, or regular spinach chopped into 1/2-inch strips),** and stir well.  Simmer 10 minutes.

8.  Ladle onto plates.  Add a generous squeeze of lemon juice to each serving, and a sprinkling of fresh parsley if you have it.

*  I use a lot of garlic in just about every recipe.  If you're not a big garlic lover, you can reduce it to 1-2 cloves.

** I have also made this with kale - it was just as delicious, and gave it a little more of a bite.  I added the kale a little earlier to give it a chance to get tender.

Enjoy!