Lebanese Lentil/Rice Pilaf With Blackened Onions

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.

• Ready In: 55 mins
• Serves: 4

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 (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 of fresh mint

Directions

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.