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Lentil and Rice Bowls with Grated Cauliflower, Spinach and Yogurt Recipe

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Heat the olive oil in a large Dutch oven over medium-high heat. Add the cilantro stems, cumin, scallions and garlic and cook until fragrant, about 1 minute. Add the lentils and water, season with a couple generous pinches of salt and bring the mixture up to a boil. Reduce to a simmer, cover the pot and cook for 12 minutes.




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