M'jadrah -- Lebanese Rice and Lentils

A 'dish of the poor' from my Lebanese cookbook. Good eaten with fried fish or served cold the next day with fried steak or leftover fish. You can also make it into a salad by adding olive oil and lemon juice.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 400  g long-grain rice
• 100  g  large brown lentils
• 500  ml water
• 1⁄2 teaspoon salt
• 1  tablespoon  oil
• 3 -4  large onions, thinly sliced into rings

Directions

1. Soak the rice in boiling water for 20-30 minutes, then wash 3-4 times by rubbing the rice together between your palms.
2. Drain or squeeze dry with your hands.
3. Also sift through the lentils and remove any stones or foreign matter.
4. Wash, put in a pot with the water and bring to a boil.
5. Add the salt, cover and simmer for about 35 minutes until partly cooked.
6. Add the rice, re-cover and simmer for another 15 minutes.
7. Meanwhile, heat the oil in a pan and brown the onion rings.
8. Stir into the rice andlentils.
9. The dish should not be dry but the rice shouldn't be mushy either.
10. It's better a little underdone than overcooked.