Scentilentil Journey

• 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

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.

olive oil, garlic, mushrooms, carrots, vegetable broth, long grain white rice, red lentils, gingerroot, ground coriander, ground cumin, ground turmeric, salt, black pepper, spinach, green onion

Taken from www.food.com/recipe/scentilentil-journey-326579 (may not work)