• Check the lentils for any small stones, rinse them in a mesh-sieve under cold running water and drain.
• Wash the rice in a sieve under running water and drain.
• Place the lentils and water in a large pot and cook over high heat. Upon boiling, cover the pot and reduce heat to low and leave it to cook for about 1 hour until the lentils are ultra soft.
• Prepare your hand mill: Secure the food mill above a large glass or ceramic bowl, pour the lentils with their broth in batches.  Turn the crank and the blade will puree the lentil through the holes in the disc. Keep turning until you have blended all, making sure to scrape any remaining off the bottom. Alternatively, use an immersion blender to puree the lentils.
• Return the pureed lentils to a large pot and add the rice and salt and bring to a boil, reduce heat to low and leave to cook for about 30 minutes, making sure to stir frequently to avoid the mujadara from catching on the bottom of the pot. The consistency of the mujadara msafaieh should be somehow similar tor creamy puddings. Now here use your common sense to judge the consistency, note that it will thicken up upon cooling. If for any reason the mujadara is too thick, add 1/4 cup of water or maybe a bit more, it won’t affect the end result. On the other hand, if it turns out thin and a bit watery, let the excess liquid evaporate away by bringing the mujadara to simmer (uncovered) until the desired consistency, stirring all the time.
• Meantime, in a large skillet, add the olive oil and chopped onions and cook over medium heat, stirring regularly until the onions get lightly browned. Add to the lentils and stir to homogenize, cook for one more minute while stirring. Adjust the freshly grated black pepper to your taste preference (I like a generous dash of freshly grated black pepper). Ladle the mujadara msafaieh in individual plates and serve warm or cold with tomato wedges, onions, Lebanese pickles, lebanese cabbage salad/ fattoush/ Middle Eastern salad and Lebanese bread.

To make the cabbage salad

• Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. To make the dressing: combine together the crushed garlic, lemon juice, salt and olive oil. Pour the dressing over the shredded cabbage and mix well to homogenize. Serve directly or refrigerate for 1 hour before serving to allow flavors to blend.
• Storage: Refrigerate for up to 4 days.