Lebanese Lentil/Rice Pilaf With Blackened Onions

• 4 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 34 teaspoon ground cinnamon
• 12 teaspoon ground allspice
• 2 (14 ounce) cans vegetable broth
• 34 cup dried lentils, rinsed, picked over
• 34 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

1. Heat 2 tablespoons oil in large saucepan over medium-high heat.
2. Add chopped onion and next 4 ingredients; saute 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; saute 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.

olive oil, onion, garlic, ground cumin, ground cinnamon, ground allspice, vegetable broth, dried lentils, longgrain white rice, onions, tomatoes, cucumber, yogurt, mint

Taken from www.food.com/recipe/lebanese-lentil-rice-pilaf-with-blackened-onions-78824 (may not work)