- 1/2 pound dry brown lentils
- 1 cup long grain rice (brown ok)
- 3 – 4 large onions
- 1/2 cup olive oil
- salt, pepper and cumin to taste
Use a four quart pan. Boil lentils in two quarts of filtered water. Chop onions and begin sauteing in the olive oil; saute until completely browned (really and truly brown, which will take until the lentils and rice are done). When the lentils begin to get soft, add the rice and spices; cook until the mixture is ‘dry’. Pour the onion mixture over the lentils and rice and let the oil seep down through the mixture. Try not to stuff yourself.
Preparation time: 1 1