Title: Brown rice, lentil, and spinach curry
 Categories: None
      Yield: 1 Servings
 
    3/4 c  Lentils
    1/4 c  Saute liquid
      1 sm Onion; chopped
      1    Stalk celery; chopped
      3    Cloves garlic; minced
      1 md Carrot; shredded
      1 sm Green chile; minced
      2 ts Ground cumin
    1/2 ts Ground coriander
    1/4 ts Turmeric
    1/4 ts Ground cinnamon
    1/4 ts Ground cardamom
    1/8 ts Ground cloves
      1 c  Long-grain brown rice
           Salt and freshly ground
           -black pepper to taste
  2 1/4 c  Vegetable broth or water
    1/2 lb Spinach leaves; chopped
      1 ts Cumin seeds
      1 tb Freshly squeezed lemon juice
 
  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