Lebanese Lentil and Rice Pilaf with Blackened Onions

By Bostoncook

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 cans vegetable broth (14 ounce)
• 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

Details

Servings 4

Preparation

Step 1

1. Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.

2. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes.

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

4. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes. Season pilaf to taste with salt and pepper.

5. Transfer to plates; top with blackened onions. Place tomatoes and cucumber alongside. Top pilaf with dollop of yogurt. Sprinkle with mint.

Delicious and easy. Great with cucumber and tomato. Just great.