This recipe first appeared as part of a "meatless week-night meal" in the November, 2003 Bon Appetit. Originally posted by Mean Chef. Vegans can omit the yogurt.
- 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
- 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.
- 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.
- Transfer to plates; top with blackened onions.
- Place tomatoes and cucumber alongside.
- Top pilaf with dollop of yogurt.
- Sprinkle with mint.