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1
Rinse rice and green or black lentils and combine in a medium saucepan with 2 3/4 cups water or enough to cover by 1 inch.
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2
Bring to a boil, add salt to taste (I use about 1 teaspoon), reduce heat and simmer 30 to 35 minutes, until rice and lentils are tender but not mushy.
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3
Place a strainer over a bowl and drain if there is still liquid in the pan (I like to add the broth to soups; you could also add some to the salad).
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4
Return lentils and rice to the saucepan and place a dishtowel across top of the pan.
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5
Return lid and let sit for 10 to 15 minutes.
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6
Transfer to a bowl.
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7
Combine 3 tablespoons of the olive oil and garlic in a small frying pan or saucepan over medium heat.
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8
When garlic begins to sizzle, add spices.
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9
Stir together for about 30 seconds or until very fragrant, then remove from the heat and add to rice and lentils.
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10
Add chopped herbs, soaked red lentils, and 2 tablespoons of the lemon juice.
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11
Taste and adjust salt.
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12
Whisk together remaining lemon juice and olive oil.
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13
Add salt and pepper to taste and toss with the spinach.
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14
Line a platter or wide bowl with the spinach, top with the rice and lentils, garnish with sliced radishes, and serve.
