Dice 3 of the onions. Heat a large frying pan and add 2 tablespoons of the olive oil and the diced onions. Saute until quite brown and set aside. In a 4-quart covered pot place the lentils and water. Bring to a boil, covered, and then turn down to a simmer. Cook for 15 minutes. Add the cooked onion to the lentils, along with the rice and salt. Cover and simmer 20 minutes until rice and lentils are soft. If a bit of water remains unabsorbed, remove from heat and let stand 5 minutes and it will soak in. Slice the remaining onion into rings. Heat the frying pan again and saute the rings in the remaining olive oil. To serve, top the lentils with the sauteed onion rings. Accompany with plain yogurt and a lemony green salad, with tomato wedges on the side. Serves 8.
1 cup dried ful, small-size bean, rinsed and drained
8 cups water
1 medium ripe tomato, chopped
1 clove garlic, peeled and crushed
¼ cup chopped parsley
1 cup peeled and thinly sliced yellow onion
½ cup olive oil
Juice of 1 lemon
Salt and freshly ground black pepper to taste
Place the beans (ful) in a medium pot and add 4 cups of water. Bring to a boil, turn off the heat, and let stand 1 hour, covered. Drain. Return the ful to the pot and add 4 cups of fresh water. Bring to a boil, covered, and reduce to a simmer. Cook 15 minutes or until the beans are tender. Drain. Mix the beans with the tomato, garlic, parsley, and onion. Prepare the dressing and toss with the vegetables. Chill before serving. Serves 4 as a salad.