In a large pot over medium heat, warm oil and sauté chopped onion and garlic until soft and translucent, about 5 minutes.

Stir in ground cumin and paprika, cooking for 1 minute until fragrant.

Mix in brown rice, red lentils, and canned diced tomatoes, stirring well.

Pour vegetable broth and coconut milk into the pot, increase heat until simmering.

Reduce to low heat, cover pot, and let the mixture cook gently for 20–25 minutes.

Remove lid, stir gently, add salt and pepper, then simmer uncovered for 2–3 minutes.

Fold in fresh spinach or kale, cooking just until wilted, then remove from heat.