• 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.

Serves: 4-10.

Preparation time: 1 1