Rinse lentils and rice separately under cold water until the water runs clear.

Cook lentils: In a medium pot, combine the rinsed lentils with 3 cups of vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid.

Cook rice: In another pot, combine the rinsed rice with the remaining 1 cup of broth or 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is fluffy. For brown rice, extend cooking time to 30-40 minutes.

Sauté aromatics: While lentils and rice are cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Combine: Transfer the cooked lentils, cooked rice, and sautéed onion and garlic to a large mixing bowl. Season with salt and black pepper. Stir gently to combine all ingredients.

Prepare the dressing: In a small bowl, whisk together the plain Greek yogurt, fresh lemon juice, and chopped fresh mint or dill until well combined.

Serve: Divide the lentil and rice mixture into individual bowls. Drizzle generously with the creamy yogurt dressing. Top with diced cucumber and tomato for freshness and crunch. Serve warm.