Lebanese Lentil/rice Pilaf With Blackened Onions

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 2 (14 ounce) cans vegetable broth
• 3/4 cup dried lentils, rinsed, picked over
• 3/4 cup long-grain rice
• 2 large onions, sliced
• 3 tomatoes, quartered lengthwise
• 1 cucumber, peeled, cut into rounds
• plain yogurt
• chopped fresh mint

Recipe

• 1 heat 2 tablespoons oil in large saucepan over medium-high heat.
• 2 add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
• 3 add broth and lentils; bring to boil.
• 4 reduce heat to medium-low and simmer, covered, 10 minutes.
• 5 stir in rice; return to boil.
• 6 reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
• 7 meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• 8 add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
• 9 season pilaf to taste with salt and pepper.
• 10 transfer to plates; top with blackened onions.
• 11 place tomatoes and cucumber alongside.
• 12 top pilaf with dollop of yogurt.
• 13 sprinkle with mint.