Quick cooking lentils serve as the main ingredient in this comforting spiced stew. A generous dollop of plain yogurt helps tame the heat for those who prefer milder meals.
Heat the oil in a large pot over medium heat. Add the carrots, onion, curry powder, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes.
Add the lentils and 4 cups water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are very tender, 12 to 16 minutes. Stir in the lemon juice.
Meanwhile, cook the rice according to the package directions.
Combine the yogurt, cilantro, and ¼ teaspoon each salt and pepper in a small bowl.
Serve the lentils over the rice, topped with the cilantro yogurt and additional cilantro leaves. Serve with the lemon wedges.