Brown Rice, Lentil, and Spinach Curry
| Yield: | 1 Servings |
| Categories: |
| 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 |
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