Lebanese Lentil/Rice Pilaf With Blackened Onions

Total Time
25 mins
30 mins

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.

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  1. Heat 2 tablespoons oil in large saucepan over medium-high heat.
  2. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
  3. Add broth and lentils; bring to boil.
  4. Reduce heat to medium-low and simmer, covered, 10 minutes.
  5. Stir in rice; return to boil.
  6. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
  7. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
  8. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
  9. Season pilaf to taste with salt and pepper.
  10. Transfer to plates; top with blackened onions.
  11. Place tomatoes and cucumber alongside.
  12. Top pilaf with dollop of yogurt.
  13. Sprinkle with mint.