2 c. lentils
2/3 c. burghul (cracked wheat)
1 1/2 c. chopped onion
3/4 c. olive oil
2 tsp. salt

Wash lentils. Boil in water to cover until tender. Add burghul and cook until soft. Fry onions in olive oil until brown. Add to lentil/burghul mixture and cook gently for 10 more minutes, stirring often. You will probably have to add water through the cooking process, only add a little at a time so that it doesn't get soupy. It should have an oatmeal-like texture. Serve plain yogurt or cucumber sauce.

CUCUMBER SAUCE:

1 clove garlic
Pinch of salt
1 cucumber sliced
2 c. plain yogurt

Crush garlic and add salt. Add yogurt and stir. Add sliced cucumber. Taste and add salt, if needed.

NOTE: This is a Lebanese dish, which is very inexpensive and nutritious, and really tasty. It's especially good served cold.