Just 4 u
Boil 1 cup of lentils with 1 bay−leaf, 2 sprigs of parsley, a pinch of salt and pepper to taste; add some mace
and cook until tender. Then fry 1 chopped onion in 2 tablespoonfuls of olive−oil; add the lentils and 1 cup of
cooked rice and 1 tablespoonful of butter. Stir well together and let get very hot. Put on a platter and pour over
a highly seasoned tomato−sauce and serve. Garnish with fried parsley.
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