A very tasty and nutritious vegetarian meal, even though it is not very colourful. Use any green or brown lentil that holds its shape when cooked (i.e. not the red split lentils, which cook to a mush). Please note that the "pint" I mention is a British pint of 20 fl oz. This recipe comes from David Scott's "Middle Eastern Vegetarian Cookery". Posted in the hope of joining the North African and Middle Eastern Zaar Tag game.