Lentil, Rice, and Raisin Pilaf

1. Chop your onion, then toss it in a large deepish frying pan (I use a wok) with the olive oil on low-med heat.

2. Add the garlic, cumin, cinnamon, and allspice. Stir together and cook for 5 minutes or so, until the onion is soft.

3. Add the broth, rice, lentils, and raisins and let simmer for 30 minutes, or until the liquid has absorbed and the lentils and rice are soft to your taste. Add more water and continue cooking if necessary.

4. Serve with sliced tomatoes and cucumber on the side. Place a dollop of yogurt on top of the pilaf, and sprinkle chopped fresh mint over top.