Cook the lentils and celery together until they’re tender. (Note: these lentils cook very quickly; and need no pre-soaking).
Drain the lentils; stir in the cheese and let it melt. Add the yogurt, salt, and pepper. Mix in the tomatoes; onion and scallions; and bell pepper. Stir in the rice.
Makes about 12 cups.
Per 1 cup: 152 calories; 28.2 grams carbs
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