Name: Spring-y Rice and Lentils with Coconut Yogurt
Total time: 55 minutes
Yield: 4 servings
Ingredients: 2 Tbsp. plus ¼ cup extra-virgin olive oil; 3 medium onions, thinly sliced; 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided; 4 garlic cloves, thinly sliced; ½ cup brown or green lentils; 1¼ cups basmati or other long-grain rice, rinsed; 1 bunch asparagus, trimmed, thinly sliced; 1 cup frozen peas, thawed; 1 Tbsp. cumin seeds; 1 Tbsp. mustard seeds; 2 tsp. Aleppo-style pepper or other mild chile flakes; Coconut yogurt and cilantro leaves with tender stems (for serving)

Bowl of springy rice and lentils with coconut yogurt being eaten with a fork

Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Nicole Louie

Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables that steam right on top of the grains. Cutting the asparagus into pea-size pieces ensures that everything heats through in just a few minutes, staying bright in color and crisp-tender in texture. To finish, the one-two punch of a spiced tadka of cumin, mustard seeds, and chile flakes sizzled in olive oil and a scoop of creamy yogurt can’t be beat (feel free to use a dairy variety if you’re not keeping the dish vegan).

What you’ll need

Dutch Oven
$90 At Amazon
Wooden Spoon
$9 At Amazon
Small Saucepan
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Recipe notes

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