Turmeric Basmati Lentil Bowl

1.Place a large non-stick pot over medium heat. Add the pumpkin seeds and toast them for 3-5 minutes, stirring frequently, until they are fragrant and slightly popping; remove from the pot and set aside for garnishing.

2.In the same pot, add the diced onion and carrots with 2 tablespoons of water. Sauté over medium heat for 5-7 minutes, adding a splash of water if the vegetables begin to stick, until the onions are translucent and soft.

3.Stir in the minced garlic, grated ginger, ground turmeric, black pepper, and cumin. Cook for 60 seconds until the spices are highly aromatic, ensuring they do not burn.

4.Add the rinsed brown basmati rice, red lentils, chopped cauliflower, and vegetable broth to the pot. Stir well to combine and bring the mixture to a boil over high heat.

5.Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 40-45 minutes. Do not lift the lid during this time; the rice and lentils should absorb all the liquid and become tender.

6.Remove the pot from the heat and let it sit, covered, for 5 minutes to steam. This ensures the rice grains separate easily.

7.Remove the lid and gently fold in the fresh baby spinach and ground flaxseed. The residual heat will wilt the spinach within 1-2 minutes.

8.Divide the mixture into four bowls. Top each serving with the toasted pumpkin seeds, pomegranate arils, and fresh cilantro. Serve immediately with a lemon wedge to squeeze over the top for acidity.

9.Daily Dozen Count per serving: 1.5 servings Legumes, 1 serving Whole Grains, 0.5 serving Cruciferous, 0.5 serving Greens, 0.5 serving Other Veg, 1 serving Flax, 1 serving Seeds, 1 serving Turmeric, 0.5 serving Berries.