In a large soup pan, sauté onions and salt for 5 minutes over medium heat.
Add vegetable bouillon cubes, spices, lentils, and rice, and stir to combine.
Add water, stir, and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until the rice is tender.
Stir in the lime juice. Season to taste with salt and pepper.
Add spinach to a bowl and ladle the hot soup over the spinach. The heat of the soup will wilt the spinach perfectly.
Serve garnished with fresh cilantro or dill if desired.
Instant Pot Instructions
Select the sauté function to low or medium heat. Saute onions and salt for 5 minutes or until the onions are translucent.
Add the water, vegetable bouillon cubes, spices, lentils, and rice, and stir to combine.
Cook the soup on high pressure for 3 minutes. When the time is elapsed, allow the pressure to release naturally for 5 minutes. Then release the remaining pressure with the quick release valve (put a towel over the valve to minimize the steam).
Remove the lid and stir in the lime juice. Season to taste with salt and pepper.
Add spinach to a bowl and ladle the hot soup over the spinach. The heat of the soup will wilt the spinach perfectly.
Notes
*Use 9 cups of vegetable broth instead of the boullion cubes and water.**Any long-grain white rice will work. If using brown rice, the cook times will be longer (30-40 minutes on the stovetop, 22 minutes in the Instant Pot).