Lentil and Brown Rice Soup

¾ c. dried lentils
½ c. uncooked brown rice
6 c. water
½ tsp. ground cumin
½ tsp. salt
¼ tsp. pepper
½ pkg. (2.5 oz size) onion soup mix (1 envelope)
3 oz spinach, cut into ½-inch strips (about 1 c.)
2 T. snipped cilantro or parsley
3 T. lemon juice
________________
Heat lentils, rice, water, cumin, salt, pepper and soup mix (dry) to boiling in 4 quart Dutch oven; reduce heat. Cover and simmer, stirring occasionally, until lentils are tender, about 40 minutes. Stir in spinach, cilantro and lemon juice until spinach is wilted. Serve with additional snipped cilantro and lemon slice if desired.

Source: http://wellness.byu.edu/recipe.php