Instructions: Other terrific middle eastern recipes

Cut onions into lengthwise slices, place into frying pan with the live oil.

Cook over medium heat, stirring frequently until onions are richly browned about a half hour. At the same time rinse lentils and put in a 3-4 quart saucepan with the water, bring to a boil, turn to simmer and cover. After 20 minutes add rice, salt, and pepper. Reserve 1/2 C of the cooked onions and add balance to the lentil/rice mixture. Cook until rice is tender and fluffed - about 25 minutes. Serve hot or at room temp with reserved onions arranged over the top. It makes a nice accompaniement to meat or as a main course served with a cucumber/yogurt salad

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