Lentil and Rice Pilaf

• 1 cup green lentils or 1 cup brown lentils
• 2 tablespoons canola oil or 2 tablespoons olive oil
• 2 medium yellow onions, chopped
• 1 cup rice (brown rice recommended)
• 2 12 cups water
• 1 teaspoon salt
• 18 teaspoon pepper
• 18 teaspoon coriander seed
• 18 teaspoon ground allspice
• 18 teaspoon ground cinnamon (optional)
• 1 bay leaf
• 1 cup nonfat plain yogurt (optional)

1. Rinse lentils.
2. If possible, soak in warm water for at least 2 hours.
3. Drain and set aside.
4. If you don't soak the lentils, they may need more water and take longer to cook.
5. Heat the oil in a large saucepan over medium-high heat.
6. Add the onions, and saute until golden brown about 10-15 minutes.
7. Set aside 1 cup of the sauteed onions for garnish.
8. Add the rice to the onions and saute until well coated with oil, about 1 minute.
9. Add lentils, water, salt, pepper, spices and bay leaf.
10. Bring to a boil, reduce heat and cook covered over low heat for 20 minutes.
11. Remove from heat and let stand for 5 minutes.
12. Remove bay leaf.
13. Fluff lentils with a fork.
14. Serve on a large platter and scatter the remaining 1 cup of sauteed onions on top.
15. Garnish with non-fat yogurt if desired.
16. Be sure to taste for seasoning.

green lentils, canola oil, yellow onions, rice, water, salt, pepper, coriander seed, ground allspice, ground cinnamon, bay leaf, nonfat plain yogurt

Taken from www.food.com/recipe/lentil-and-rice-pilaf-257126 (may not work)