Middle Eastern Mujadara with Brown Rice and Lentils

• 92
  2 tbsp extra virgin olive oil

  Organic Everyday Extra Virgin Olive Oil92$26.00Buy from Kosterina
• 93
  1 tbsp minced garlic

  Garlic, Minced, Organic93$1.18Buy from South Coast Organics and Bulk Foods
• 93
  1 1/2 tsp ground cumin

  Cumin, Ground Organic93$9.99Buy from The Mediterranean Dish
• 94
  1/2 tsp ground cinnamon

  Organic Cinnamon Ground94$9.99Buy from Spicely Organics
• 95
  2 cups short grain brown rice, rinsed and drained

  Organic Short Grain Brown Rice95$7.89Buy from Lundberg Family Farms
• 90
  3 1/2 cups vegetable broth

  Vegetable Broth, Org, 32 oz90$4.69Buy from Natures Pick Market
• 1 tsp fine sea saltPantry staple
• 1/4 tsp ground black pepperPantry staple
• 92
  1 cup plain yogurt

  Grass-Fed Full Fat Yogurt - Plain92$7.49Buy from Nutrition World
• 96
  1 cup brown lentils, rinsed and drained

  Brown Lentils - 1 lb96$13.95Buy from Palouse Brand

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1. 1

   Rinse the short grain brown rice and brown lentils thoroughly in a fine-mesh sieve under cold running water until the water runs clear, then drain well.

2. 2

   Heat the extra virgin olive oil in a wide heavy-bottomed pot over medium heat. Add the minced garlic, ground cumin, and ground cinnamon, stirring constantly for 3 minutes until fragrant and lightly sizzling.

3. 3

   Add the rinsed short grain brown rice and brown lentils and stir for 1 minute to coat every grain in the warm spiced oil. Pour in 5 1/2 cups vegetable broth, fine sea salt, and black pepper, raising the heat to high and bringing the pot to a vigorous boil for 2 minutes.

4. 4

   Cover tightly with a lid, turn the heat down to low, and simmer gently for 30–35 minutes until the brown rice and lentils are tender and the liquid has fully absorbed.

5. 5

   Remove the pot from the heat and allow it to rest undisturbed, covered, for 5 minutes to finish steaming. Meanwhile, whisk the plain yogurt in a small bowl until smooth.

6. 6

   Fluff the spiced rice and lentils gently with a fork, divide among six serving bowls, and spoon a generous dollop of the chilled yogurt over each portion.