1. In a medium saucepan, combine rice, lentils, turmeric, and water. Bring to a boil over high heat, then cover and reduce heat to maintain a simmer until rice and lentils are tender, about 30 minutes.

2. Meanwhile, in a small bowl whisk together yogurt, mint, ginger, and lime juice; cover and refrigerate.

3. Heat a large skillet over medium heat. Add almonds and pumpkin seeds and heat until browned and fragrant, about 4 to 6 minutes, stirring often. Stir in cumin, cardamom, and cayenne. Cook 30 seconds, then remove from heat.

4. Stir nut mixture, shredded carrot, currants, lemon zest, lemon juice, salt, and pepper into rice mixture. Transfer to a large bowl and serve with yogurt sauce on the side.

Source: Hannaford fresh Magazine, January - February 2012