About 1 hour before you are to serve dish, drain lentils, rinse and put in large pot with: 1 tsp. salt

Cover and bring to boil, reduce heat to simmer. Stir occasionally. Cut up, not too fine:

Heat 1/4 cup bacon grease in a skillet and brown the onions with:

Cover and cook slowly until soft and yellow.

Wash:

In a 2nd skillet add rice and onions to lentils with about 2 cups hot water, 1 cup at a time. Use no more water then needed to finish cooking rice. Serve hot with salad. Lettuce greens, tomatoes, onion, radishes and celery with favorite dressing. The cool, crisp salad is placed on top of your serving of Mujeddrah (muh-hed-dra), the contrast in taste and texture is delightful!

This is an Arabic dish, said to be the same "pottage" that Esau gave up his birthright for, (Genesis 25:25-34). The taste of lentils is near to black-eyed peas. It was and is still served in Arabian countries with the crisp green salad. Add a hard crusted French bread and, ripe and green olives and this makes a filling, nourishing meal. (Almost can't blame Esau!)