Spring-y Rice and Lentils with Coconut Yogurt

Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables that steam right on top of the grains. Cutting the asparagus into pea-size pieces ensures that everything heats through in just a few minutes, staying bright in color and crisp-tender in texture. To finish, the one-two punch of a spiced tadka of cumin, mustard seeds, and chile flakes sizzled in olive oil and a scoop of creamy yogurt can’t be beat (feel free to use a dairy variety if you’re not keeping the dish vegan).