Lebanese pilaf with lentils and caramelized onions

Name: Lebanese pilaf with lentils and caramelized onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 60 ml olive oil; 1 pcs onion; 3 pcs garlic; 2 tsp ground cumin; 0.75 tsp ground cinnamon; 0.5 tsp ground allspice; 800 ml vegetable broth; 150 g lentils; 150 g long-grain rice; 2 pcs onion; 3 pcs tomatoes; 1 pcs cucumber; 150 g natural yogurt; 1 unit fresh mint; to taste salt; to taste black pepper

A dish made of rice and lentils, complemented by fried onions, fresh vegetables, and yogurt.

Total: 45 min
Servings: 6
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 500
Protein: 16 g
Fat: 17 g

Ingredients

for 6 servings

olive oil60 ml
onion1 pcs
garlic3 pcs
ground cumin2 tsp
ground cinnamon0.75 tsp
ground allspice0.5 tsp
vegetable broth800 ml
lentils150 g
long-grain rice150 g
onion2 pcs
tomatoes3 pcs
cucumber1 pcs
natural yogurt150 g
fresh mint1 unit
saltto taste
black pepperto taste

Method

5 steps

Heat 2 tablespoons of oil in a large pot over medium heat. Add the chopped onion, garlic, cumin, cinnamon, and allspice, and cook until the onion is soft, about 4 minutes.
Pour in the broth, add the lentils, and bring to a boil. Reduce the heat, cover with a lid, and simmer for 10 minutes.
Add the rice and bring to a boil again. Cover with a lid and cook over low heat until the liquid is absorbed and the rice and lentils are tender, about 15 minutes.
Meanwhile, heat the remaining oil in a skillet. Fry the sliced onion until it reaches a dark caramelized color, about 20 minutes.
Season the pilaf with salt and pepper to taste. Serve topped with the caramelized onions, accompanied by fresh tomatoes, cucumbers, a spoonful of yogurt, and chopped mint.