Lebanese Lentil/Rice Pilaf With Blackened Onions

Recipe by Chef Kate
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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