This warming blend of flavors and textures was created by Chef June Reznicoff.
| 2 | c | green or brown lentils |
| 4 | tbsp | canola or olive oil |
| 4 | medium onions (chopped) | |
| 2 | c | rice |
| 5 | c | water |
| 2 | tsp | salt |
| 1⁄4 | tsp | black pepper |
| 1⁄4 | tsp | coriander seeds |
| 1⁄4 | tsp | ground allspice |
| 1⁄4 | tsp | ground cinnamon |
| 2 | bay leaves | |
| 2 | c | Stonyfield Organic Whole Milk Plain Yogurt (for garnish) |
Rinse the lentils. If possible soak them 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.) 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 in the pan and saute until well coated with oil, about 1 minute.
Add the lentils, water, salt, pepper spices and bay leaf. Bring to a boil, reduce the heat and cook covered over low heat for 20 minutes, longer if the lentils haven't been soaked Add small amounts of water as necessary - test the rice and lentils to see if they are ready.
Remove from the heat and let stand covered 5 minutes. Fluff with a fork. Remove the bay leaf. Serve on a large platter and scatter the remaining one cup of sauteed onions on top. Pass the yogurt as a garnish.