Egyptian Beans

1 lb Dried sm. fava or pink beans
Lightly salted water
1/2 c Red lentils
3 tb Lemon juice
1/4 c Olive oil
1/2 ts Cumin, ground
Salt and pepper to taste
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.

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