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LENTIL AND BROWN RICE SOUP
Gourmet Connection Recipe Page 8 Dec 1996
Serves 4

3/4 cup dried lentils
1/2 cup uncooked brown rice
6 cups water
1/2 tsp ground cumin
1 tsp salt
1/4 tsp black pepper
1/2 package (one 2.5 oz. envelope) onion soup mix
1 cup spinach, sliced into strips
2 tbsp fresh cilantro, diced (or use parsley)
3 tbsp lemon juice

Heat lentils, rice, water, cumin, salt, pepper, and soup mix (dry) to boiling in a 4-quart Dutch oven; reduce heat. Cover and simmer, stirring occasionally, until lentils are tender, about 40 minutes.

Add spinach, cilantro, lemon juice and serve.