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Warm vegetable oil in a large pot, fry chopped onions for 3 minutes or until they becomes tender. Add Garlic, water, MAGGI Chicken Stock and lentil. Bring to boil and simmer on low heat for 50 minutes or until lentil is cooked.
Blend the mixture using a hand blender or food processor until it becomes very smooth. Return the mixture back to heat. Add the rice and simmer on low heat for 20 minutes with constant stirring or until rice is well cooked and mixture thickens. (add some hot water if needed)
Remove from heat and stir in spinach leaves to the mix. Allow leaves to wilt for five minutes, add lemon juice, stir and serve.
Per Portion of 300g
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