Rice and Lentils with Citrusy Carrots

Ingredients

• 2 cups shredded carrots (about 4)
• 2 tablespoons fresh lemon juice
• 2 teaspoons ground cumin
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 onion, halved and thinly sliced
• 2 cloves garlic, finely chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 1/4 cups basmati rice
• 1 15-ounce can lentils, drained and rinsed
• 3/4 cup low-fat plain Greek yogurt
• Chopped fresh cilantro, for topping

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