Mujadara:  

• 1 cup brown basmati rice, dried 
• 2 tablespoons olive oil, divided 
• 3 garlic cloves, minced 
• 1 tablespoon ground cumin 
• 1 tablespoon ground coriander 
• ½ teaspoon cinnamon 
• 1 teaspoon black pepper 
• 1 cup brown or green lentils, dried 
• 4 cups vegetable broth 
• 2 bay leaves 
• About 1 cup water 
• 2 medium white or yellow onions, sliced 
• ½ cup California grown prunes from Sunsweet (D’Noir variety), sliced 

Yogurt Cucumber Sauce: 

• 1 (5.3-ounce) container cultured plant-based yogurt, plain, unsweetened (i.e., almond, soy, or coconut) 
• 1 tablespoon lemon juice 
• 1 small Persian cucumber, diced  
• 1 tablespoon chopped fresh cilantro 
• ¼ teaspoon garlic powder 
• ¼ teaspoon black pepper  

Garnish (optional):  

• 3 tablespoons chopped fresh cilantro  
• 1/2 cup cherry tomatoes, cut in half