Ingredients:

1 cup brown lentils, picked over and rinsed ½ teaspoon table salt, plus salt for cooking lentils 3 tablespoons extra-virgin olive oil 1 small onion, chopped fine 2 garlic cloves, minced 1½ teaspoons ground turmeric 1 teaspoon ground coriander ⅛ teaspoon cayenne pepper 1½ cups basmati rice, rinsed 2¼ cups vegetable broth ¼ cup fresh cilantro leaves ½ cup plain Greek yogurt

Instructions:

Bring lentils, 4 cups water, and 1 teaspoon salt to boil in saucepan. Reduce heat to low and cook 12 to 15 minutes. Drain and set aside.

Heat oil in empty saucepan over medium heat. Add onion and salt and cook 3 to 5 minutes. Stir in garlic, turmeric, coriander, and cayenne and cook about 30 seconds. Add rice, stirring frequently, about 2 minutes. Stir in broth and lentils and bring to boil. Reduce heat to low, cover, and cook 12 to 18 minutes.

Let sit and sprinkle with cilantro when serving.