Lebanese Lentils

• 1 Tbsp lemon juice
• 2 Tbsp coconut oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 3/4 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 qt of bone broth chicken stock
• 3/4 cup dried lentils, rinsed, picked over
• 3/4 cup brown rice
• 3 tomatoes, quartered lengthwise
• 1 cucumber, peeled, cut into rounds
• plain yogurt
• chopped fresh mint

Soak lentils in warm water with 1 tablespoon of lemon juice for several hours. Drain and rinse. Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next four ingredients. Sauté until onion softens, about 4 minutes. Add broth and lentils. Bring to boil. Reduce heat to medium-low. Cover and cook until liquid is absorbed and rice and lentils are tender, about 45 minutes longer. Season pilaf to taste with salt and pepper. Transfer to plates. Serve with tomatoes and cucumbers, yogurt and mint.

– Susan L.