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In a large non-stick lidded pot, water saute the sliced onion by adding a Tablespoon of water at a time as needed until soft and translucent, about 5 minutes.
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Add in the lentils, 6 cups water, and curry powder.
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Bring to a boil. Boil for 25 minutes uncovered. Nearly all of the water should evaporate in this time.
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Determine how much water you need in the next step by tasting a couple of lentils at this point. If your lentils taste cooked, you only need to add 3 cups of water. If your lentils still taste undercooked, add 3 ½ cups of water. I’ve made this recipe with multiple brands of lentils, and there seems to be some variation here, that’s why this tasting step is necessary.
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Add in the rice, salt, and 3 - 3 ½ cups of water. Bring to a boil, cover, and simmer for 18 minutes.
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Turn the heat off and leave covered to rest for 10 minutes.
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Remove the lid and stir to fluff the rice.
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Add in the spinach and stir to combine. The heat from the rice and lentils will steam the spinach without overcooking it.
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Top with whatever you like. I love topping this with chopped peanuts, avocado, cilantro, scallions, or sesame seeds.