Lentils, Brown Rice, and Spinach

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

Lentils and rice were always a welcome combination at our house. My mom still uses a lot of lentils in her cooking. We love their delicious flavor, and we like knowing that lentils are rich in protein and iron and are also fat-free. At Claire’s, we often use twenty or more pounds per week.


  • 1 pound lentils, picked over
  • 3 quarts water
  • 1 cup


  1. Put the lentils and water in a large pot. Cover and bring to a boil over high heat. Stir in the brown rice, bay leaves, and parsley. Lower the heat to medium and cook, uncovered, stirring frequently, until the beans and rice are very soft, about 1¼ hours. Keep the mixture warm. In a large skillet, heat the olive oil over medium-low heat. Add the garlic. Cook, stirring fr