Rice and Lentil Pilaf

1/2 cup lentils, picked over, rinsed, drained.
2 tsp. olive oil
1 onion chopped
4 garlic cloves, chopped
2 tsp. curry powder
2 tsp grated peeled ginger root
1/2 tsp. ground cumin powder
1 cup brown rice
1 3/4 cups low-sodium chicken broth
1/2 tsp. salt
2 tbsp. chopped cilantro
1 1/2 tbsp. fresh lemon juice

This is very savory smelling! If you double or triple it, it may need longer to cook, covered, once the rice and lentils are added to the liquid.

Boil 4 cups of water, add lentils and cook 'til tender (about 10 minutes). Drain well and set aside.
In large deep sauce pan, heat oil and sautee onions until soft (about 3 minutes). Add garlic, curry, cumin and gingerroot. Cook, stirring until fragrant (about 1 minute). Stir in rice and lentil, until thoroughly coated, 1-2 minutes.
Stir in broth and salt. Bring to a boil, then reduce heat and cook, covered until the liquid is absorbed (about 15 minutes).
Let stand 5 minutes and then sprinkle with cilantro and lemon juice. Fluff with fork before serving.

Serving Size: makes 4 servings