Lebanese Lentil & Rice Pilaf with Blackened Onions

Ingredients:

· 4 T olive oil

· 1 medium onion, chopped

· 3 garlic cloves, minced

· 2 t cumin

· ¾ t cinnamon

· ½ t allspice

· 2 (14 ounce) cans vegetable broth

· ¾ c dried lentils

· ¾ c white rice

· 2 large onions, sliced

· 3 tomatoes, cut into wedges

· 1 cucumber, peeled and cut into rounds

· Plain yogurt

Directions:

1. Heat 2 T oil in large skillet over medium-high heat

2. Add chopped onion, garlic, cumin, cinnamon, and allspice; sauté until onion softens, about 4 minutes

3. Add broth and lentils; bring to a boil

4. Reduce heat to medium-low and simmer, covered, 10 minutes

5. Stir in rice; return to a 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 T oil in a large skilled 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. Top pilaf with tomato wedges and cucumber slices arranged around perimeter of skillet; add blackened onions to center, with a dollop of yogurt on top