• 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, then drain.
• Place the lentils and water in a large pot and cook over high heat. Once the water comes to a boil, cover the pot, reduce the heat to low, and cook for about 1 hour, or until the lentils are very soft.
• Prepare your food mill: Secure the food mill over a large glass or ceramic bowl. Pour the lentils and their broth into the mill in batches. Turn the crank to purée the lentils through the holes in the disc. Continue turning until all the lentils have been puréed, scraping any remaining lentils from the bottom of the mill. Alternatively, use an immersion blender to purée the lentils.
• Return the puréed lentils to a large pot. Add the rice and salt, and bring to a boil. Reduce the heat to low and cook for about 30 minutes, stirring frequently to prevent the mujadara from catching on the bottom of the pot.

  The consistency of the mujadara msafaieh should be somewhat similar to a creamy pudding. Use your common sense to judge the consistency, keeping in mind that it will thicken as it cools.

  If, for any reason, the mujadara is too thick, add ¼ cup of water, or a little more if needed. This will not affect the end result. On the other hand, if it turns out too thin or watery, let the excess liquid evaporate by bringing the mujadara to a simmer, uncovered, until it reaches the desired consistency, stirring constantly.
• Meanwhile, in a large skillet, heat the olive oil and add the chopped onions. Cook over medium heat, stirring regularly, until the onions are lightly browned. Add the onions to the lentils and stir well to combine. Cook for another minute, stirring continuously.

  Adjust the freshly ground black pepper to taste (I like to add a generous amount).

  Ladle the mujadara msafaieh into 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, then cut out the core. Cut each quarter crosswise in half and finely shred.

  To make the dressing, combine the crushed garlic, lemon juice, salt, and olive oil. Pour the dressing over the shredded cabbage and mix well to combine.

  Serve immediately, or refrigerate for 1 hour before serving to allow the flavors to blend.
• Storage: Refrigerate for up to 4 days.