Ingredients

• 1 T garlic infused olive oil
• 1 carrot, diced
• 1 shallot, diced
• 2 T tomato paste
• 1 t dried parsley
• 1/2 t dijon mustard
• pepper
• 1 1/2 t salt
• 1/2 to 1 t red pepper flakes
• pinch cumin
• pinch smoked paprika
• 1/4 C balsamic vinegar
• 1 t maple syrup
• 1 C lentils, sorted and rinsed
• 1/2 C uncooked brown rice
• 6 1/2 to 7 C vegetable stock (warmed - opt.)
• 2-4 C water
• 2 C spinach, roughly chopped
• 1 t good olive oil
• 1 lemon wedge/serving

Instructions

1. Heat soup pot. Add oil. When oil is hot, add carrot and a pinch of salt. Cook for 5 minutes over medium heat, stirring occasionally. Add shallot and another pinch of salt. Cook 2 minutes more.
2. Add tomato paste, parsley, dijon, pepper, remaining salt, red pepper flakes, cumin, paprika, balsamic vinegar, and maple syrup. Stir and cook 2 minutes.
3. Add lentils and rice to pan. Cook 2 minutes, stirring often.
4. Add stock. Cover and bring to a boil. Uncover, reduce heat to medium and cook for 55-65 minutes, adding more stock if needed, until veggies are tender and lentils and rice are cooked.
5. In last 5 minutes of cooking time turn heat to low and add spinach.
6. Remove from heat and stir in olive oil.
7. Serve with a squeeze of lemon.