Serves: 4 -6
Cooking time: 2 hours

1 cup brown or green lentils, prepared and washed (see page 16)
5 cups water
2 medium onions, cut into fine rings
½ cup olive oil
1 cup bur’ghul, washed and drained (see page 16)
1 tablespoon salt

Boil the lentils in the water until soft.
Fry the onions in the oil until very dark brown (practically black).

Add the bur’ghul to the cooked lentils and bring to the boil. While boiling slowly add the hot oil from the onions. Add salt. Cover and simmer slowly.

Set the drained, browned onion rings aside and when dry and crisp, crush into a paste.
Mix the onion paste into the simmering lentil and bur’ghul mixture. Continue to simmer until bur’ghul is soft – approx 1 ½ - 2 hours. The soup must be stirred regularly while cooking to prevent it sticking to the bottom, and boiling water may be added if required to keep a thick, creamy consistency .Adjust salt to taste.

Variation: Purée the soup and add salt to taste.