Lentil and Rice Pilaf

This recipe makes enough to serve as an entree for four people, or it could be a side dish for a few nights. It has a wonderful Middle Eastern flavor - even Jonathan likes it! We got this from a website originally and have altered it a bit.

4 tbsp. olive or canola oil
1 med. onion, chopped
3 garlic cloves, minced
2 tsp. ground cumin
3/4 tsp. ground cinnamon
1/2 tsp. ground allspice (very important)
2 14-oz. cans vegetable broth (or chicken broth)
3/4 cup dried lentils, rinsed and picked over
3/4 cup long-grain white rice

Heat oil in saucepan over medium-high heat. Add onion, garlic, cumin, cinnamon and allspice. Saute until onion softens. Add broth, lentils and rice. Bring to a boil, then reduce heat to low and cover the pan. Simmer until liquid is absorbed and rice and lentils are tender.

Variation: If you want to substitute long-grain brown rice for the white rice, add additional broth (from 1/4 to 1/2 cup) and allow for additional cooking time.