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Lentil Rice Pilaf with Blackened Onions

Traditional vegetarian Lebanese dish.

Total time: 1 hour
Servings: 8


  • 8 tablespoons olive oil
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 4 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 400ml vegetable broth
  • 1 1/2 cup canned lentils, drained
  • 1 1/2 cup long-grain white rice
  • 2 large onions, sliced
  • 6 medium tomatoes, quartered lengthwise
  • 2 cucumbers, peeled and sliced
  • plain yogurt for garnish
  • chopped fresh mint for garnish


  1. Heat 4 tablespoons oil in large saucepan over medium-high heat.
  2. Add chopped onion, minced garlic, cumin, and cinnamon. Sauté until onion softened (about 5 min).
  3. Add vegetable broth, lentils, and rice. Bring to boil.
  4. Reduce heat to medium-low. Cover and cook until liquid is absorbed and rice and lentils are tender (about 15 min).
  5. Heat 4 tablespoons oil in large skillet over medium-high heat.
  6. Add sliced onions. Sauté until soft and beginning to blacken (about 20 min).
  7. Season pilaf to taste with salt and pepper.
  8. Serve pilaf on plates.
  9. Top with blackened onions. Garnish with tomato and cucumber, yogurt, and mint.

Family Ratings

  • McM: 4.5/5, I really liked the yogurt as garnish!

Original recipe: http://www.food.com/recipe/lebanese-lentil-rice-pilaf-with-blackened-onions-78824


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