Updated Apr 7, 2017Chatelaine
- HEAT a pot over medium-high. Add 1 tbsp oil, then onions and salt. Cook, stirring often, until almost soft, about 6 min. Reduce heat to medium. Continue cooking, stirring often, until golden brown, 9 to 10 more min. Add 1 to 2 more tbsp of water if bottom starts to brown. Transfer to a plate.
- ADD remaining 1 tbsp oil to same pan. Stir in garlic, cumin and cinnamon. Cook for 30 sec. Stir in broth and lentils. Boil, then reduce heat to medium-low and simmer, covered, 10 min. Stir in rice and continue simmering until lentils are tender and liquid has been absorbed, 20 more min.
- STIR in half of the prepared onions. Transfer to a platter.
Top with remaining onions. Drizzle with yogurt and sprinkle with mint.