Scentilentil Journey

Name: Scentilentil Journey
Ingredients: 1 tablespoon olive oil; 2 garlic cloves, minced; 3 cups sliced mushrooms; 1 1/2 cups chopped carrots; 4 cups vegetable broth (can use chicken broth for non-vegan version); 1 cup uncooked long grain white rice; 1 cup dried red lentils, soaked in water overnight and rinsed; 1 tablespoon grated gingerroot; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1 teaspoon ground turmeric; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (6 ounce) package fresh Baby Spinach; 1/2 cup chopped green onion

15 ingredients

3 steps

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
3 cups sliced mushrooms
1 1/2 cups chopped carrots
4 cups vegetable broth (can use chicken broth for non-vegan version)
1 cup uncooked long grain white rice
1 cup dried red lentils, soaked in water overnight and rinsed
1 tablespoon grated gingerroot
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (6 ounce) package fresh Baby Spinach
1/2 cup chopped green onion

Directions

1

In a large saucepan, heat olive oil over medium high heat. Add garlic, mushrooms and carrots. Cook for five minutes, stirring often, until vegetables are softened.
2

Add broth, rice, lentils, ginger root, coriander, cumin, turmeric, salt and pepper. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
3

Stir in spinach and green onions. Cover and simmer for 3-4 more minutes, or until rice and lentils are tender. Remove from heat and serve immediately.