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. ---------------------------------------------------------------------------
Nutrition
Ingredients
