Indian Lentils and Rice

We really liked this recipe, but I did make some alterations. I thought it could use more curry flavor and less oil, but overall we enjoyed it. Next time I make it I will post the changes.

6 tablespoons olive oil
1 onion, sliced into rings
2 cups lentils, uncooked
1 14 1/2 ounce can chicken broth (plus a little more water)
1 teaspoon curry powder, divided
1 tsp garlic powder, divided
Salt and pepper to taste
1 1/2 cups brown rice
1/2 cup plain yogurt
chopped cilantro

Heat olive oil in a large skillet over medium heat. Stir in the onion and cook about 10 minutes, until browned. Remove from heat and set aside.

In a medium saucepan, cover lentils with the chicken broth and a little more water as needed to cover them. Add half the curry, half the garlic, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer about 5 minutes.

Now add brown rice and enough water to cover the lentils and rice together. Season with remaining spices and salt and pepper. Cover saucepan and continue to simmer about 30 minutes, or until rice and lentils are tender.

Mix half the onions into the lentil mixture. Top with plain yogurt, chopped cilantro and remaining onions to serve.