Recipe - Pottage (Lentils With Rice And Onions)

2 lg Sweet onions
One fourth cup Olive oil
1 cup Lentils
4 One half cup Water
One half cup Long grain rice
1 One half teaspoon Salt
One fourth teaspoon Black pepper

Source Sunset magzine, September 1975 issue where there are a number of
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 34 quart
saucepan with the water, bring to a boil, turn to simmer and cover. After
20 minutes add rice, salt, and pepper. Reserve One half 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

Posted to JEWISHFOOD digest V97 #033 by Ron Parker
rbparker@henning.cfa.org on Jan 27, 1997.