The first recipe from the Cookbook of the Month- Gourmet Vegetarian is this delicious “Brown rice and Puy Lentils with Pine Nuts and Spinach. It is protein packed with lentils and healthy brown rice (I used brown basmati).

Brown Rice and Puy Lentils with Pine Nuts and Spinach

• 2 tomatoes
• 1 red onion
• 1 carrot
• 2 celery stalks
• (I added some cucumber)
• 1 cup long grain brown rice
• 100 ml extra virgin olive oil
• 2 garlic cloves, crushed
• 1 cup puy lentils
• 3 tablespoons chopped coriander (cilantro)
• 3 tablespoons chopped mint
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 2 tablespoons pine nuts, toasted
• 2 cups baby English spinach leaves

Score a cross in the base of each tomato. Put in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water, drain and peel away the skin from the cross. Cut the tomatoes in half, scoop out the seeds and dice the flesh. Dice the onion, carrot and celery. Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the rice, cook for 20 minutes, or until tender. Drain and refresh under cold water.

Heat two tablespoons of the oil in a saucepan and add the onion, garlic, carrot and celery. Cook over low heat for 5 minutes, or until softened, then add the puy lentils and 1 1/2 cups of water. Bring to a boil and then simmer for 15 minutes, or until tender. Drain well, but do not rinse. Combine with the rice, tomato, coriander, and mint in a large bowl. Whisk the remaining oil with the vinegar and lemon juice and season well. Pour over the salad, add the pine nuts and English spinach, and toss to combine. Serves 6-8