Ingredients
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4 tablespoons olive oil
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1 medium onion, chopped
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3 garlic cloves, minced
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2 teaspoons ground cumin
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3/4 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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2 (14 ounce) cans vegetable broth
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3/4 cup long-grain white rice
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3 tomatoes, quartered lengthwise
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1 cucumber, peeled, cut into rounds
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plain yogurt
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chopped of fresh mint
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2 large onions, sliced
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3/4 cup dried lentils, rinsed, picked over
Instructions
- 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.