Cucumber Salad with Lentil Pilaf

Instructions:

1. Step 1:

   Peel and finely dice half the onion; peel and thinly slice remaining onion and set aside separately.

2. Step 2:

   In a large skillet over medium heat, heat 6 tbsp olive oil. Add diced onion, garlic, cumin, cinnamon, and allspice. Cook until onion and garlic are soft, about 4 minutes.

3. Step 3:

   Add broth and lentils to the skillet: bring to a boil. Cover, reduce heat to medium-low and simmer 10 minutes. After 10 minutes, stir in arborio rice and increase heat to high. Bring to a boil, then decrease heat to medium-low. Cover and cook until all liquid is absorbed and arborio rice and lentils are tender, about 15 minutes. Refrigerate or freeze until ready to eat.

4. Step 4:

   Meanwhile, heat remaining 6 tbsp olive oil in a skillet over medium-low heat. Add sliced onion and cook, stirring occasionally, until soft and dark brown, about 20 minutes. Refrigerate separately.

5. Step 5:

   Cut tomato into wedges. Cut cucumber into thin rounds.

6. Step 6:

   Serve arborio rice and lentils topped with caramelized onion and a dollop of yogurt. Arrange tomatoes and cucumbers on the side. Garnish with fresh mint.