Protein-packed Spiced Lentil & Brown Rice Pilaf

Rinse the 1 cup of lentils and 3/4 cup of brown rice separately under cold water until the water runs clear. Set aside.

In a large heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté for 10-12 minutes, stirring frequently, until they are deep golden brown and caramelized.

Remove about half of the caramelized onions from the pot and set them aside for garnish. To the remaining onions in the pot, add the diced carrots, red bell pepper, and minced garlic. Sauté for 3 minutes until fragrant.

Stir in the spices: 1 1/2 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, 1/2 tsp turmeric, and 1/2 tsp salt. Toast the spices with the vegetables for 1 minute.

Add the rinsed lentils, brown rice, and 3 1/2 cups of vegetable broth to the pot. Stir well to combine and scrape up any browned bits from the bottom.

Bring the mixture to a boil, then reduce the heat to low, cover cleanly with a tight-fitting lid, and simmer for 35-40 minutes, or until the liquid is absorbed and the lentils and rice are tender.

Remove from heat. Immediately place the 3 cups of fresh spinach on top of the hot rice mixture, replace the lid, and let it sit (steam) for 5-10 minutes. The residual heat will wilt the spinach perfectly.

Uncover, drizzle with 1 tbsp lemon juice, and fluff the pilaf with a fork to incorporate the spinach. Serve hot, garnished with the reserved caramelized onions and chopped parsley.