Mejudara (Rice & Lentils)

6 cups water1 cup of lentils
1/4 cup olive oil
2 onions, sliced thinly2 cups of long grain white rice or long grain brown rice
4 cups of water
1/4 tsp salt
1 tblsp cumin
2 tsps salt
1 tsp finely ground pepper
2-4 cloves minced garlic
3 cups of thick unflavored plain yoghurt (goat or sheep preferred)

You do not need to soak lentils. Put lentils and water and in large stock pot and bring to a boil; simmer until lentils are tender but do not fall apart. Drain the lentils and set aside.

Add rice, water and 1/4 tsp salt in stock pot and bring water to boil; turn heat down to low simmer for 14 minutes or until rice is done. Drier rice is perferred as opposed to mushy.

Meanwhile, place olive oil and onions in a frying pan and saute on low heat until the onions turn a nice brown, but not burned. Add spices and minced garlic and saute another 2 minutes, being careful not to brown or burn the garlic. Reserve about 1/4 cup of onion mixture.

Add the drained lentils to the frying pan onion and spice mixture and toss. Turn rice out into large mixing bowl and add the cooked lentils and spice mixture mixing gently.

Turn this out onto platter in a pyramid shape. Top with reserved onion mixture on top of lentils and rice and sprinkle lightly with minced fresh parsley. Drizzle with olive oil and sprinkle with salt and pepper. Serve with a bowl of thick yoghurt and Israeli tomatoe-cucumber salad.