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1 ½ Cups lentils
10 Cups water
½ Cup brown rice
1 Cup diced onions
2 Tbsp. lemon juice
2 Tbsp. Bragg’s Liquid Aminos or Light Soy Sauce
1 Tbsp. onion powder
1 Tbsp. Chicken-like seasoning
1 tsp. salt
1 tsp. garlic powder
1 tsp. dill weed
2 tsp. cumin
1 Cup fresh or frozen chopped spinach
15-ounce can diced tomatoes
Place all ingredients in kettle except spinach and tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
Add spinach and simmer for 1 minute. Add the tomatoes just before serving.
Makes 12 cups.
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