Curried Spinach Lentil Rice Bake

1. Measure the lentils into a strainer, pick them over and remove any stones. Rinse thoroughly under running water. Transfer rinsed lentils to a saucepan and add the water.
2. Set pan on the stove top, bring the water to boil then set the heat to medium low to simmer for 25 minutes.
3. While lentils are cooking, use a knife or food processor to prep the veggies (if you haven’t already).
4. Preheat oven to 350ºF. In a large skillet, heat oil over medium-high heat. Add chopped onions and garlic; then stir until onions are translucent and softened. Stir in rice, curry powder, salt and pepper; cook 2 more minutes. Add chopped spinach, cooked lentils and coconut milk and cook for 1 minute.
5. Transfer the lentil rice mixture to an oven safe dish (1.5 quart round or 8 inch square); cover with an oven safe lid or aluminum foil and bake 35 minutes.

Notes
1. For cooking lentils, the ratio of water to lentils is essential. Excess water will make the lentils too soft and break the shape of lentils. ½ cup raw lentils usually yields 1½ cups cooked lentils.
2. Keep extra top space in the oven safe dish for expansion while baking in oven. I normally leave 2 inches of unfilled space on top.
3. The assembled dish can be prepared one day before baking and stored in fridge. If the dish goes right from the fridge to the oven, an extra 10 minutes baking time is needed.