Red Lentils over Rice with Mango Chutney

Ingredients

• 1 1/3 cups dry brown basmati rice
• 3 1/3 cups water
• 1/4 tsp. salt
• 1 cup red lentils, rinsed
• 1 tsp. coriander, ground
• 1 tsp. celery seed
• 1/2 tsp. cumin, ground
• 4 tsp. garam masala
• 1 tsp. turmeric
• 1 Tbsp. olive oil
• 1 cup chopped onions
• 5 tsp. (5 cloves) garlic minced
• 2 tsp. ginger, minced
• 1 can (14.5 oz.) fire roasted tomatoes
• 1 can (13.66 oz.) light coconut milk, unsweetened
• 1/4 cup no salt added vegetable broth or water
• 4 Tbsp. mango chutney