1 C. lentils, sorted and rinsed
1 C. long grain rice
2 quarts water
1 C. onion, diced
2 tsp. garlic, chopped finely
1 T. olive oil
1 pound fresh mushrooms, washed and quartered
1 package (lO-oz) frozen chopped spinach, thawed and drained
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 C. grated Swiss cheese

Bring water to a boil; add lentils and rice. Simmer until lentils are tender; drain and set aside. Sauté onion and garlic in oil until softened, about 3 to 4 minutes. Stir in mushrooms, spinach, salt, pepper and cayenne. Sauté mixture until mushrooms are almost cooked through. Stir in reserved lentils; heat through. Remove from heat to a serving dish and sprinkle with cheese.