5 onions (any variety)
1-2 cups olive oil
1 cup white rice
1 cup dry lentils
salt and pepper, to taste

Prepare the rice and lentils according to the package directions. Taste the lentils to make sure that they are not crunchy or chewy - this means that they are done.

While the rice and lentils are boiling, mince the onions. They do not have to be in tiny pieces, but fairly small is usually better because they will cook faster.

Heat the olive oil in a large pan. Use more or less depending on the size of your onions (be generous, the olive oil adds a lot of flavor to the dish). Add the onions to the oil and sauté for approximately 10 minutes or until the onions are very limp and slightly brown.

When all of the ingredients are done cooking, combine in a large serving dish along with salt and pepper to taste and stir. Be sure to scrape the remaining olive oil from the pan into the serving dish.

Submitted by: Leora