Preparation:
Dice 3 of the onions. Heat a large frying pan and add 2 tablespoons of the olive oil and the diced onions. Sauté until quite brown and set aside.
In a 4-quart covered pot place the lentils and water. Bring to a boil, covered, then turn down to a simmer. Cook for 15 minutes. Add the cooked onion to the lentils, along with the rice and salt. 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.
Slice the remaining onion into rings. Heat the frying pan again and sauté the rings in the remaining olive oil.
To serve, top the lentils with the sautéed onion rings. Accompany with plain yogurt and a lemony green salad with tomato wedges on the side.
Comments: Here is a modern version of a very old dish. Lentils and rice have been common among desert communities for generations and the dish varies with every family.
This recipe is easy to prepare and surprisingly flavorful. |
