Mjeddra

Half and thinly slice onions.

Fry in oil until dark brown. Remove 1/4, draining on paper towel; reserve.

Add lentils, stirring briefly.

Add bouillon, pepper and lemon juice.

Bring to a boil and cook, covered, over low heat until lentils are almost tender, 30 to 40 minutes.

Add salted water to cover lentils by about 1/8-inch.

Liquid should taste strongly of salt and lemon juice.