Mjeddra

Directions

1. 1
   Half and thinly slice onions.
2. 2
   Fry in oil until dark brown. Remove 1/4, draining on paper towel; reserve.
3. 3
   Add lentils, stirring briefly.
4. 4
   Add bouillon, pepper and lemon juice.
5. 5
   Bring to a boil and cook, covered, over low heat until lentils are almost tender, 30 to 40 minutes.
6. 6
   Add salted water to cover lentils by about 1/8-inch.
7. 7
   Liquid should taste strongly of salt and lemon juice.