Lebanese Lentil/Rice Pilaf With Blackened Onions

Ingredients

• 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 white rice
• 2 large onions, sliced
• 3 tomatoes, quartered lengthwise
• 1 cucumber, peeled, cut into rounds
• plain yogurt
• chopped fresh mint

Directions

1. 1

   Heat 2 tablespoons oil in large saucepan over medium-high heat.

2. 2

   Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.

3. 3

   Add broth and lentils; bring to boil.

4. 4

   Reduce heat to medium-low and simmer, covered, 10 minutes.

5. 5

   Stir in rice; return to boil.

6. 6

   Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.

7. 7

   Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.

8. 8

   Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.

9. 9

   Season pilaf to taste with salt and pepper.

10. 10

    Transfer to plates; top with blackened onions.

11. 11

    Place tomatoes and cucumber alongside.

12. 12

    Top pilaf with dollop of yogurt.

13. 13

    Sprinkle with mint.