Spiced Dal (Lentil Stew) with Cilantro Yogurt

3 T. olive oil
2 large carrots, chopped
1 large onion, chopped
1/2 t. curry powder
Kosher salt and black pepper
2 c. dried red lentils
3 T. fresh lemon juice, plus lemon wedges for serving
1 c. basmati or other long-grain white rice
1/2 c. plain yogurt
1/4 c. chopped fresh cilantro leaves, plus more for serving

Heat the oil in a large pot over medium heat. Add the carrots, onion, curry powder, and 1/2 t. each of salt and pepper. Cook, stirring occasionally, until tender, 8-10 minutes.

Add the lentils and 4 c. water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are very tender, 12-16 minutes. Stir in the lemon juice.

Meanwhile, cook the rice according to the package directions.

Combine the yogurt, cilantro, and 1/4 t. each salt and pepper in a small bowl.

Serve the lentils over the rice, topped with the cilantro yogurt and additional cilantro leaves. Serve with lemon wedges.

Serves 4.

RealSimple magazine, Dec. 2013, p. 224.