29-11-2006

Recipe
Clean the brown lentils and boil them in water for 20 minutes. Wash the boughol in cold water and drain the water. Chop the onions in half rings and fry them in 200 ml. of olive oil until they become golden. Drain the oil and let cool. Keep the oil aside. Heat the remaining olive oil in a casserole and add the dried bourghol, salt and pepper and fry for 5 minutes. Then add the lentils and cover with water (2cm. above the ingredients). Stir gently. Cover the casserole and cook for 15 minutes at low temperature. Add the boiling olive oil and keep it for couple of minutes. Add the boiling olive oil and keep it for couple of minutes. Serve and decorate with the fried onions.