How To make Mjeddrah

1 1/2 c Lentils, washed
4 c Water
3 tb Olive oil
2 lg Onions, coarsely chopped
1/2 ts Salt
3/4 c Brown rice
Bring lentils & water to a boil. Reduce heat, cover & simmer for 25 minutes. Heat 2 tb oil in a skillet & saute onions & salt till the onions are transulcent. Heat remaining oil in another skillet & saute the rice for 3 minutes. Combine lentils, rice & onion, cover tightly & simmer till the
lentils & rice are render, about 1 hour. You may have to add up to 2 extra cups water. Stir occasionally. Serve with a green salad. Frances Moore Lappe, "Diet for a Small Planet"