Indian Lentils and Rice

8	medium green onions, chopped (1/2 cup)
1	tablespoon finely chopped gingerroot
1/8	teaspoon crushed red pepper
2	garlic cloves, finely chopped
5 1/4	cups vegetable broth
1 1/2	cups (12 ounces) dried lentils, sorted and rinsed
1	teaspoon ground turmeric
1/2	teaspoon salt
1	large tomato, chopped (1 cup)
1/4	cup shredded coconut
2	tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves
3	cups hot cooked rice
1 1/2	cups plain fat-free yogurt

1.	Spray 3-quart saucepan with cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
2.	Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
3.	Stir in tomato, coconut and mint. Serve over rice and with yogurt.

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