6 scallions — thinly sliced
3 cloves garlic — thinly sliced
2 carrots — peeled and sliced
8 ounces mushrooms — quartered
1 cup rice
1 cup lentils — dried, red
1 1/2 teaspoons salt
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon tumeric
4 cups water
8 ounces kale or spinach
1 cup nonfat yogurt
Saute scallions and garlic for three minutes or until slightly softened. Add carrots and mushrooms and sautee, stirring occasionally for 5 minutes or until carrots are crisp – tender. Add the rice and lentils, salt, coriander, cumin, ginger and tumeric and stir to coat. Add the water and bring to boil over high heat. Adjust the heat so the mixture bubbles gently. Cover and cook for 15 minutes. Stir in the kale. Cover and cook for 2 minutes or just until the kale is slightly wilted. Top each portion with 1/4 cup of yogurt.