Maszjudatha

It's pronounced "ma-jUD-thah-dah" and it's delicious.  This is a dish Todd and I had at Brad Nassif's house, our senior seminar professor for Biblical Studies.  He is a smart man that loves his Lebanese heritage.  So, I assume this recipe is Lebanese or at the very least, middle eastern.  Nassif made this for us when he invited all the senior seminar students to his house toward the end of the semester.  Earlier this year, I emailed him asking for the recipe and have now gotten around to making it.

Ingredients:
1-2 yellow onions
1/2 bag of lentils
cracked wheat

Directions:
Nassif explained it best, so I'll let his words do the directing.

Take a half bag of lentils and bring to a boil and the lentils are soft to your taste.
When the lentils are about 5 minutes from being fully cooked, add one half cup (or a full cup, as you wish) of cracked wheat (burghl) to the boiling water.  Use "fine" or "medium" cracted wheat. (By the way, you may want to first rinse the wheat with cold water in a cup before adding it)
As the lentils are cooking, cut up one or two onions (however many you like) and glaze them in Virgin Olive oil in a pan.  Use just enough oil to cover the bottom of the pan.  Don't overdo the oil.  Cook the onions until they are golden brown or even slightly blackened.
When the lentils are fully cooked with the wheat, shut off the fire and add the onions.
Salt to taste.
Enjoy!

It was so tasty!  We made it with some pan cooked chicken for dinner, but it's great for lunch all by itself.  And I know what you are thinking mom, "Erin and Lentils?  What?!"  We should all know by know that I am much more willing to try new foods.  Although, this meal was especially brown, so a bit like old white food Erin.  Anyway, it was good!  You should try it sometime.  Now, I am off to make fruit dip for our small group.