Jewish Kugel.

Boil 1 cup of lentils with 1 bay-leaf, 2 sprigs of parsley, a pinch of
salt and pepper to taste; add some mace and cook until tender. Then
fry 1 chopped onion in 2 tablespoonfuls of olive-oil; add the lentils
and 1 cup of cooked rice and 1 tablespoonful of butter. Stir well
together and let get very hot. Put on a platter and pour over a highly
seasoned tomato-sauce and serve. Garnish with fried parsley.