Lebanese Lentil-and-Rice Pilaf with Blackened Onions Recipe

Lebanese Lentil-and-Rice Pilaf with Blackened Onions Recipe

  • 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
  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. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. 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.
  2. 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.
  3. Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions. Place tomatoes and cucumber alongside. Top pilaf with dollop of yogurt. Sprinkle with mint.
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