Spiced Turnip and Lentil Rice Bowl

1In a medium saucepan, combine the lentils (1 cup) and 2 cups of vegetable broth or water (4 cups). Bring to a boil, then reduce heat and simmer for about 20 minutes, or until lentils (1 cup) are tender. Drain and set aside.

2In a large pot, heat the olive oil (2 tablespoons) over medium heat. Add the chopped onion (1 medium) and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

3Stir in the diced turnips (2 medium) and cook for about 5 minutes, stirring occasionally, until they begin to soften.

4Add the ground cumin (1 teaspoon), ground coriander (1 teaspoon), turmeric (½ teaspoon), paprika (½ teaspoon), cayenne pepper (¼ teaspoon) (if using), salt, and pepper. Stir well to coat the turnips (2 medium) in the spices and cook for another 2-3 minutes.

5Add the remaining 2 cups of vegetable broth or water (4 cups) to the pot. Bring to a boil, then reduce heat and simmer until the turnips (2 medium) are tender, about 15 minutes.

6While the turnips (2 medium) are cooking, rinse the basmati rice (1 cup) under cold water until the water runs clear. In a separate pot, bring 2 cups of water to a boil, add the rice, and a pinch of salt. Cover and reduce heat to low, cooking for about 15 minutes or until the rice is fluffy and the water is absorbed.

7Once the turnips (2 medium) are tender, stir the cooked lentils (1 cup) into the turnip mixture and heat through for another 2-3 minutes.

8To serve, place a generous scoop of rice in a bowl, top with the spiced turnip and lentil mixture, and garnish with fresh cilantro if desired.