Cook 1/2 pound brown lentils in boiling, salted water until they are tender, about 1 hour. Drain.

Break up 1/8 to 1/4 pound spaghetti into 2-inch pieces and cook as usual in boiling water. Drain. Cook 1 cup rice in salted water. Peel and slice 3 large onions. Saute in butter until brown (some Egyptians like them crispy black).

Mix together the lentils, rice, and spaghetti and serve. At the table, each person spoons the fried onion mixture over the lentil mixture. Top with a large spoonful of tomato sauce and or plain yogurt to taste.