Nini posted 01-29-99
1.5 cup of brown lentils (do not discard the water they boil in)
12 medium to large onions
3/4 cup rice (long grain preferably)
bay leaf - salt - cumin (not mandatory)
Boil lentils in a saucepan, covered with water by 1.5
to 2 inches, with salt and bay leaf.
1-2 tsp. cumin, optional
Cook lentils by starting at high temperature and when water boils, turn
down to low. cook lentils until 3/4 done (takes about 15 to 20 minutes, you have
to try). They need to be a little firm at this point. Drain in colander and
keep the cooking water on the side.
Chop finely a dozen onions and fry them in olive oil. This is a delicate operation because the onions tend to cook
very quickly after a while. When they reach a "medium brown" point, take
half of them out with a slotted spoon and cook the other half until "dark
brown" caramelization. Keep a little of the oil and put onions aside.
Boil 2 cups of the lentil cooking water + 2.5 tblsn
onion cookin oil + salt. When boiling cook rice. The rice will be a
little colored. When the water is almost all gone, turn heat to low and
add the "medium brown" onions, then the lentils. DO NOT MIX AT THIS POINT.
After 15 minutes, you can mix the rice with the lentils, carefully.
15 minutes later , turn heat up to medium for 5 to 10 minutes (you must watch the
mixture), then turn down to low again.
Cook half an hour more on low (remember lentils were only 3/4 done) mixing 2 or 3 times more; Serv in a big flat bowl with "dark onions" sprinkled on top.