1 cup lentils
6 cups water (add more if needed)
1 large onion, chopped
3 tablespoons olive oil
1/8 teaspoon cumin, optional
1/8 teaspoon pepper
Salt to taste
1 cup uncooked rice
Sort and rinse lentils. Bring to boil in water and boil gently until very tender, about 20 minutes. While lentils are cooking, saute onions in olive oil until nicely browned. Add onions and pan residue (put a little water into frying pan, then add to lentils), seasonings, and rice to lentils. Add more water if needed. Cover and cook 20 minutes on low. Serve hot or at room temperature in a shallow bowl or casserole.
Yield: 6 servings
Source: St. Elias Syrian-Lebanese Cookbook
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