Weekly Recipe

Lentil and Rice Pilaf

Ingredients (serves 2‑3)
1 cup dry lentils (about ½ cup cooked)
1 cup brown rice (uncooked)
4 cups fresh spinach (or 1 bag frozen, thawed & drained)
1 small onion, diced (optional)
2 Tbsp oil
Salt, pepper, dried herbs (e.g., thyme) – about ½ tsp each
Optional: splash of lemon juice

Instructions
1. Rinse lentils; cook in water or broth 15‑20 min until just tender; drain.
2. Cook rice according to package.
3. Heat oil in a pan; sauté onion 2‑3 min if using.
4. Add lentils, rice, and spinach; stir until spinach wilts, 2‑3 min.
5. Season with salt, pepper, herbs, and lemon juice if desired.
6. Serve warm.

Low‑cost tips – buy lentils and brown rice in bulk, use frozen spinach, and a simple herb blend adds flavor cheaply. Enjoy!