Increase the heat to high and bring the soup to a rolling boil. Add the lentils and rice, reduce the heat to medium-low, then simmer, covered, for 30-45 minutes, or until the rice is cooked.
150 grams lentils*, 100 grams brown rice**
Remove from the heat and stir in the spinach. Taste for seasoning and add more salt if needed. Serve hot and keep leftovers in the refrigerator for up to three days. This soup freezes well.
70 grams spinach or other greens
Notes
• Using soaked lentils and rice will help to reduce the cooking time significantly. To soak them, just cover them in plenty of water in a large bowl and let them sit overnight and rinse well before cooking.* Use any kind of lentil you like. Pictured are red lentils, but brown, green, and black are all delicious.** * I always use short grain brown rice, but it doesn't really matter. Note that other rice types will have different cooking times - the soup should cook until the rice is ready.