This recipe comes from Jennifer Reilly, RD, blog write par excellence, and cookbook author, "The Skinny Dish", written for Trader Joe's. This recipe is full of cancer-fighting ingredients - fiber, beans and anti-oxidants.

Serves 5.

2 tsps olive oil or water
1 onion, diced
2 tsps crushed garlic
1 tsp curry powder
3 tsp garam masala
1 tsp sea salt
2 cups dried red lentils (could use any color lentil; brown take longer to cook)
3 cups water
4 ripe tomatoes
7 stalks organic celery
1 cup frozen organic chopped spinach
4 cups cooked brown rice (cooked while veggies and lentils are cooking)

In a large pot, saute onion, garlic, spices, and salt in the oil or water until onion starts to brown, about 3 minutes.

Add the remaining ingredients (minus the rice), and bring to a boil. Reduce the heat to simmer, cover, and cook until the lentils and veggies are tender, about 20 minutes.

Serve over cooked brown rice.