Mojadara

1 cup brown lentils, washed
4 tablespoons olive oil
1 cup long-grain rice, washed
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground turmeric
1 1/2 cups warm water
4 large onions, sliced
Vegetable oil (for deep-frying)
Plain yogurt

In large saucepan with water, bring lentils to boil. Remove pan from heat and let lentils sit 10 minutes, covered. Transfer to colander; rinse under running water and drain thoroughly.

In heavy pan, heat oil. Saut? rice and lentils over medium heat for 2 minutes, until grains are well coated. Add salt, pepper, cumin, turmeric and warm water. Bring to boil over high heat, stirring occasionally.

Reduce heat, cover pan tightly, and leave on low heat for 10 minutes.

Deep-fry sliced onion in 2 batches in hot oil until caramelized, stirring occasionally and watching carefully so onions don't burn; this will take about half an hour.

Serve fried onions as garnish over rice.

Serve with yogurt on the side.

Makes 4 to 6 servings.