Dissolve MAGGI® Chicken Bouillon cubes in 200 ml hot water and set aside.
Warm vegetable oil in a large pot, fry chopped onions for 3 mins or until they become tender. Add garlic, water, MAGGI® Chicken Bouillon stock and lentils. Bring to boil and simmer on low heat for 50 mins or until lentil is cooked.
Blend the mixture using a hand blender or food processor until it becomes very smooth. Return the mixture back to heat. Add the rice and simmer on low heat for 20 mins with constant stirring or until rice is well cooked and mixture thickens. (Add some hot water if needed)
Remove from heat and stir in spinach leaves to the mix. Allow leaves to wilt for five mins, add lemon juice, stir and serve.