Cauliflower Rice Bowl with Curried Lentils, Carrots and Yogurt

MAKES 4 SERVINGS
START TO FINISH: 45 MINUTES

INGREDIENTS

LENTILS

1 cup red lentils

2 cups vegetable broth or water

1 tablespoon curry powder

1 teaspoon cumin

1 teaspoon coriander

Salt and freshly ground black pepper

BOWL AND TOPPINGS

1 recipe prepared cauliflower rice (get the recipe)

2 carrots, peeled

½ cup Greek yogurt

¼ cup sliced scallions

¼ cup cilantro leaves

4 lime wedges

DIRECTIONS

1. MAKE THE LENTILS: In a medium pot, stir the lentils with the broth or water, curry powder, cumin and coriander. Bring the mixture to a simmer over medium-low heat.

2. Simmer until the lentils are tender and most of the liquid has been absorbed, 12 to 15 minutes. Season with salt and pepper.

3. BUILD THE BOWLS: Divide the cauliflower rice among four bowls. Divide the lentils between the four bowls, scooping it on top of the rice.

4. Use a vegetable peeler to cut wide carrot “ribbons” from the whole peeled carrots. Divide the carrot curls among the four bowls.

5. Top each bowl with 2 tablespoons Greek yogurt, 1 tablespoon scallions, 1 tablespoon cilantro and a wedge of lime. Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *