Indian-Inspired Kitchari Bowls

Ingredients

• 1 cup dried red lentils, rinsed
• 2 tablespoons coconut oil
• ½ teaspoon ground turmeric
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• ¼ teaspoon ground cloves
• 2 garlic cloves, minced
• One 1-inch piece ginger, minced
• ¾ cup basmati or jasmine rice, rinsed
• 3 cups chopped vegetables (such as carrots, zucchini, squash and okra)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 4 cups vegetable broth
• Cilantro, for serving
• Coconut milk yogurt, for serving
• Crushed red-pepper flakes, for serving