Hearty Middle Eastern Lentil and Rice Bowl

Combine rinsed lentils, rinsed basmati rice, vegetable broth, olive oil, cumin, turmeric, and cinnamon in a medium saucepan.

Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils and rice are tender and liquid is absorbed.

While the lentils and rice are cooking, prepare the yogurt sauce by mixing plain yogurt and lemon juice in a small bowl.

Once cooked, fluff the lentil and rice mixture with a fork.

Stir in the chopped fresh parsley.

Divide the lentil and rice mixture among four bowls and drizzle each with the lemon-yogurt sauce before serving.