¼ tsp salt
¼ tsp freshly ground black pepper
2 cups diced onion
1 medium tomato, cubed
4 cups chopped fresh spinach leaves, packed down
1 ½ cups cooked rice (½ cup/125mL uncooked rice)
2 cups cooked green lentils
1 lemon, cut into wedges
In a pot or large skillet, heat oil over high heat for 30 seconds. Add salt and pepper and stir for 30 seconds. Add onions and stir-fry for 2 minutes until softened. Add cubed tomato and stir-fry for 1 minute.
Add all the spinach at once; cook, turning over several times, until spinach has been reduced to one-third of its volume, about 1 minute.
Reduce heat to medium-low and add rice and lentils. Stir-cook for 3 to 4 minutes, until well mixed and everything is piping hot. Remove from heat, cover and let rest for 5 to 6 minutes as it develops flavor. Serve with lemon wedges on the side.