Lentil and Rice Pilaf

I got this recipe from Cornell Cooperative Extension. I helped make this at cooking on a budget cooking class. This was the first time I cooked with or tried lentils. I thought this was so good tasting and very easy to make.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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 1⁄2 cups water
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon  coriander seed
• 1⁄8 teaspoon ground allspice
• 1⁄8 teaspoon ground cinnamon (optional)
• 1  bay leaf
• 1  cup nonfat plain yogurt (optional)

Directions

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