Cook the rice: In a medium/large pot, bring water to a boil. Rinse the rice. Add rice and salt to boiling water and stir once. Return to a boil, then cover, reduce heat to low, and cook 30-35 minutes (verify cooking time for the type of rice you're using) or until water has been absorbed. Turn off heat, keep covered, and let stand 10 minutes. Fluff with a fork.
Cook the lentils: Sort and rinse lentils. In a medium/large pot, bring water to a boil and add lentils, ginger, garlic, and salt. Return to a boil. Cover, with lid slightly askew to release steam, and reduce heat to a simmer. Cook 20-25 minutes or until lentils are tender. Test for doneness as needed. Drain and discard any remaining water. While lentils are hot, stir in the spinach, sesame oil, and soy sauce.
Allow to cool. Store separately if you think you may want to add either the rice or lentils to other dishes, or combine and store. (The lentils are delicious served cold on a salad.)
Prep a sauce: For the creamy lime dressing, follow instructions on the taco recipe page. For peanut sauce, whisk all ingredients together in a small bowl. Enjoy!
Store leftovers in the refrigerator for up to 4 days.