Categories: Vegetables, Mideast, Beans 
      Yield: 8 servings 
  
      1 lb Dried sm. fava or pink beans      1/4 c  Olive oil 
           Lightly salted water              1/2 ts Cumin, ground 
    1/2 c  Red lentils                              Salt and pepper to taste 
      3 tb Lemon juice                       1/2 c  Green onions, chopped 
  
  Sort and rinse dried beans. Place in a large saucepan and add lightly 
  salted water to cover. Bring to a boil. Reduce heat and cover. Simmer over 
  low heat 2 1/2 hours. If necessary,  add more water to keep beans covered. 
  Add lentils and cover. Simmer 30 minutes longer or until lentils and beans 
  are tender and mixture is thick but not soupy. Stir in lemon juice, olive 
  oil, cumin, salt and freshly ground pepper. Serve hot, sprinkling each 
  serving with a portion of green onions. 
   
  *The Egyptian national dish is eaten for breakfast or any time of day with 
  green onions and bread. 
   
  Source - Middle Eastern Cooking by Rose Dosti, HPBooks.