Ingredients:

• 2 cups of lentil
• 1 cup of rice
• 1 1/2 cup of onions thinly sliced
• 3/4 cup of olive oil
• 6 cups of water
• Salt and pepper to taste

Method:

• Wash lentil with plenty of running water.
• Place the lentil and water in a pot with some salt and cook for about 15 minutes.
• In the meantime wash rice under plenty of running water.
• Add the rice and cook for another 15 minutes on low heat, until the water is absorbed.
• Remove the pot off the heat and cover the pot with a kitchen towel.
• Heat the oil in a frying pan and fry the sliced onions until they are light brown.
• Empty the content of the frying pan (oil and onions) over the pilaf in the pot.
• In some areas of the country some people with the onions they also fry about a cup of bread cut in small cubs.
• Moujendra (Lentil & Rice Pilaf) is ready to be served.
• Place some pilaf with the crisp onions covering it and some fried bread (if any), garnish with slices of tomatoes and cucumbers and black olives and serve.
• Moujendra (Lentil & Rice Pilaf) is made at any time but usually is made during fasting days.