Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place lentils in saucepan and cover with cold water. | 2. Bring to boil, reduce heat and cover. | 3. Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside. | 4. Meanwhile, bring the rice and 2 cups of water to a boil. | 5. Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside. | 6. Bring the vegetable stock to a boil in a saucepan. | 7. Add onions and simmer until tender and translucent, approx 10 minutes. | 8. Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer. | 9. Add the lentils and lemon zest (and tomatoes, if desired); heat through. | 10. Add the greens; cook and stir until tender. | 11. Fold the lentil and greens mixture into the rice. | 12. Season with salt and pepper. | 13. Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green lentil	1/2	cup	washed	-	-	-	-
basmati rice	1	cup	uncooked	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
vegetable stock	3/4	cup		8.2875	1.5415	0.3978	0.11599999999999999
onion	2		chopped	128.0	29.888	3.52	0.32
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
celery	4	stalks	chopped	40.96	7.6032	1.7664	0.4352
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
cinnamon	1/2	teaspoon		-	-	-	-
lemon zest	1		grated	-	-	-	-
tomato	1	cup	peeled diced	41.4	9.18	2.16	0.36
spinach	4	cups	washed cut	132.0	23.4	13.2	1.8
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.