To make lentil and rice pilaf: Rinse lentils, and add them to a pot with the diced carrot, celery, and bay leaf. Note: This recipe is also delicious without the addition of carrots, celery, or spinach. Feel free to add or take away ingredients as it is a very versatile recipe.

Add enough water to cover lentils 2 to 3 inches (5 to 7cm) - about 4-1/2 cups of water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes.

Drain water, using a strainer. Leave lentils and vegetables in the strainer until you've done the next step.

Pour 1/2 cup of extra virgin olive oil into the cooking pot you were just using. Add the diced onion and cook for 5-8 minutes on medium-low heat, or until the onions are soft.

To the onions, add the lentils and vegetables, and stir together.

Pour in the stock, as well as the rice, salt, black pepper, and red pepper flakes if using, and bring to a boil. Reduce heat, cover, and simmer until all the liquid is absorbed, stirring occasionally.

Stir in the fresh chopped parsley and spinach, if using, during the last few minutes. Taste, and adjust seasoning.

Place pilaf in a large serving bowl. Top with a drizzle of olive oil, a tablespoon of fresh chopped parsley, and crumbled feta (optional). You can also serve this dish with yogurt or tzatziki.

See more delicious side dishes here. Enjoy!