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

Name: Lentil Rice Bowls with Cauliflower, Spinach and Yogurt Recipe - Los Angeles Times
Total time: 45 min
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

www.latimes.com

Grated cauliflower adds body to lentils and rice, topped with yogurt and cilantro leaves.

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Serving bowl

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