| How To Cook: |
|
|
1. Dice 3 of the onions. Heat a large frying pan and add 2 tablespoons of the olive oil and the diced onions. Saute until quite brown and set aside.
|
2. In a 4-quart covered pot place the lentils and water. Bring to a boil, covered, and then turn down to a simmer. Cook for 15 minutes.
|
3. Add the cooked onion to the lentils, along with the rice and salt.
|
4. Cover and simmer 20 minutes until rice and lentils are soft. If a bit of water remains unabsorbed, remove from heat and let stand 5 minutes and it will soak in.
|
5. Slice the remaining onion into rings. Heat the frying pan again and saute the rings in the remaining olive oil.
|
6. To serve, top the lentils with the sauteed onion rings. Accompany with plain yogurt and a lemony green salad, with tomato wedges on the side.
|
