Mjeddra - cooking recipe

Ingredients

1/4 c. olive or vegetable oil
3 medium onions
2 c. cleaned lentils
1 c. non-processed long grain rice
5 c. reconstituted beef bouillon
1/8 tsp. black pepper
1/4 c. lemon juice

Preparation

Half and thinly slice onions.
Fry in oil until dark brown. Remove 1/4, draining on paper towel; reserve.
Add lentils, stirring briefly.
Add bouillon, pepper and lemon juice.
Bring to a boil and cook, covered, over low heat until lentils are almost tender, 30 to 40 minutes.
Add salted water to cover lentils by about 1/8-inch.
Liquid should taste strongly of salt and lemon juice.