Lebanese Lentil/rice Pilaf with Blackened Onions

Name: Lebanese Lentil/rice Pilaf with Blackened Onions
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 4 tbsp olive oil; 1 medium onion; 3 garlic cloves; 2 tsp ground cumin; 0.75 tsp ground cinnamon; 0.5 tsp ground allspice; 2 can vegetable broth (14 ounce); 0.75 cup dried lentils; 0.75 cup long-grain white rice; 2 large onions; 3 tomatoes; 1 cucumber; plain yogurt; chopped of fresh mint

Lentils, white rice and tomatoes simmered on the stove and spiced with cumin and cinnamon. Finish with mint.

55 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 25 min · Cook 30 min · 55 min total
Difficulty: medium

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.
4 min
2
Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes.
10 min
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.
15 min
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.
20 min
5
Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions.
6
Place tomatoes and cucumber alongside. Top pilaf with dollop of yogurt. Sprinkle with mint.