Spring-y Rice and Lentils with Coconut Yogurt

Preparation

1. Step 1

   Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 3 medium onions, thinly sliced, and sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring occasionally, until golden brown and frizzled around the edges, 9–11 minutes. Add 4 garlic cloves, thinly sliced, and cook, stirring often, until softened, about 2 minutes.

   Step 2

   Pour in 2½ cups water and bring to a boil. Add ½ cup brown or green lentils, reduce heat, and simmer until cooked through but still al dente, 20–25 minutes. Add 1¼ cups basmati or other long-grain rice, rinsed, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; stir to combine. Cover and reduce heat to low. Cook until lentils and rice are tender, 20–25 minutes.

   Step 3

   Uncover pot and quickly scatter 1 bunch asparagus, trimmed, thinly sliced, and 1 cup frozen peas, thawed, over; sprinkle vegetables with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cover and cook 5 minutes. Remove from heat and let sit until vegetables are bright green and crisp-tender, about 5 minutes.

   Step 4

   Meanwhile, heat remaining ¼ cup extra-virgin olive oil in a small saucepan over medium. Add 1 Tbsp. cumin seeds, 1 Tbsp. mustard seeds, and 2 tsp. Aleppo-style pepper or other mild chile flakes and cook, swirling often, until slightly darkened and mustard seeds begin to pop, about 2 minutes. Remove from heat, add remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and swirl to combine. Uncover pot and gently fold in about three quarters of spiced oil.

   Step 5

   Divide pilaf among bowls and top with a scoop of coconut yogurt. Drizzle remaining spiced oil over; top with cilantro leaves with tender stems.