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Ingredients:
4 Tablespoon(s) olive oil
1 Cup(s) onion; chopped
3 clove garlic; minced
2 Teaspoon(s) cumin
163/1250 Ounce(s) cinnamon
1/2 Teaspoon(s) allspice
2 14 oz cans vegetable broth
3/4 Cup(s) dried lentils; rinsed and picked over
3/4 Cup(s) long-grain white rice
2 onions; sliced
3 tomatoes; quartered lengthwise
1 cucumber; peeled, cut into rounds
1 Cup(s) plain yogurt
1 Tablespoon(s) fresh mint leaves; chopped
Directions: Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; saut 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; saut 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. Contributor: Bon Appetit November 2003
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