Lentil & Rice Pilaf with Yogurt Sauce

A recipe from my friend Wendy.  This has become a regular at our house- healthy, meatless & tasty.

Lentils & Rice

1 cup small french green or brown lentils (I've used both-- the green have a little better texture, but brown is just fine too)
1/4 cup olive oil
2 cups chopped onion
1 t minced garlic
3/4 cup long grain white rice
1 t salt
3/4 t cumin
1/2 t pepper

1-In a 3 qt sauce pan, bring lentils and 2 1/2 cups water to a boil.  Cover and let simmer until tender - about 20-25 minutes. Drain.

2-Meanwhile, add oil, onions and garlic to a 12 inch frying pan over medium heat.  Stir and cook until onions are golden.  Add rice, salt, cumin & pepper.  Stir until rice looks opaque- about 3 minutes.

3- Stir in drained lentils & 2 more cups of water.  Bring to a boil, reduce heat, cover & simmer.  Stir occasionally until rice is tender and liquid is absorbed, about 15 minutes.  (Sometimes i have to add a little extra liquid to get the rice tender.  Serve with Yogurt Sauce

Yogurt Sauce
1 c plain lowfat yogurt
1/3 c finely chopped, seeded cucumber
1/4 t minced garlic
1/4 t dried mint
1/4 t pepper

Mix well & serve over lentils & rice.

You could serve this as a side dish with chicken or fish, but I serve it as a main dish, usually with some wheat toast and fruit.  Love the leftovers for lunch.