Servings: 6 people

⅓ cup olive oil ⅓ cup olive oil
4 yellow onions, thinly sliced 4 yellow onions, thinly sliced
½ tsp salt ½ tsp salt
2 tsp sweet paprika 2 tsp sweet paprika
1 tsp mild chili powder 1 tsp mild chili powder
1 tsp smoked paprika 1 tsp smoked paprika
½ tsp ground cumin ½ tsp ground cumin
¼ tsp ground cinnamon ¼ tsp ground cinnamon
3 cups shredded spinach 3 cups shredded spinach
2 tsp sherry vinegar 2 tsp sherry vinegar
3 cups cooked French lentils* 3 cups cooked French lentils*
5 cups cooked short-grain brown rice** 5 cups cooked short-grain brown rice**

In a large deep skillet or soup pot, warm up the oil over medium-high heat. Throw in the onions and salt and cook them, stirring often, until they're browned and cooked down, about 20 minutes.
Reduce the heat to medium and add the paprika, chili powder, smoked paprika, cumin, and cinnamon. Cook for 30 seconds to let the spices mix, then add the spinach and vinegar.
Cook until everything is wilted, about 3 minutes. Add the lentils and rice.
Serve.

* These are the dark greenish black ones at the store, they hold their shape better. No need to soak. They triple in size, so 3 cups cooked means start with 1 cup dry. Follow package cooking instructions.  * These are the dark greenish black ones at the store, they hold their shape better. No need to soak. They triple in size, so 3 cups cooked means start with 1 cup dry. Follow package cooking instructions.
** Brown Rice has kinda similar rules. Cook according to package an you'll be fine.  ** Brown Rice has kinda similar rules. Cook according to package an you'll be fine.