Ingredients

4 tablespoons olive oil
1 medium onion, chopped
3 garlic clove, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 (14 ounce) cans vegetable broth
3/4 cup dried lentil, rinsed, picked over
3/4 cup long-grain white rice
2 large onion, sliced
3 tomato, quartered lengthwise
1 cucumber, peeled, cut into rounds
plain yogurt
chopped fresh mint

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.