Indian Lentils and Rice

Ingredients
4 medium green onions, chopped
1 Tablespoon finely chopped gingeroot
1/8 tsp. crushed red pepper
2 cloves garlic, finely chopped
3 cans (14 oz.) vegetable broth
1 1/2 cups dried lentils (12 oz.)
1 tsp. ground turmeric
1/2 tsp. salt
1 cup uncooked rice
2 cups water
1 large tomato, chopped
1/4 cup shredded coconut
2 Tablespoons chopped fresh mint (or 2 tsp. dried)
1 1/2 cups plain yogurt

Directions
Spray 3-quart saucepan with cooking spray.   Add onions, gingeroot, red pepper and garlic; cook over medium heat 3 to 5 minutes, stirring occasionally until onions are tender.
Stir in 5 cups of the broth, teh lentils, turmeric, and salt.  heat to boiling.  Reduce heat to low; cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
Meanwhile, cook rice in water as directed on package.
Stir in tomato, coconut and mint.  Serve over rice with yogurt.