Lentil Rice Bowls with Cauliflower, Spinach and Yogurt Recipe - Los Angeles Times

Ingredients

• 1/4 cup everyday olive oil
• 1/3 cup roughly chopped cilantro stems (from about 1 bunch; save the leaves for garnish)
• 1 teaspoon ground cumin
• 6 scallions, trimmed and thinly sliced
• 4 garlic cloves, minced
• 1 cup French green lentils (or other lentils), rinsed
• 3 cups water
• Kosher salt
• 1/2 large head cauliflower (about 1 pound), leaves trimmed
• 3/4 cup jasmine rice
• 1 bunch spinach, washed and roughly chopped
• 1 lemon
• Plain Greek yogurt, for serving