Lentils with dough

Ingredients:

1 1/2 cups brown lentils
8 cups water
1 1/2 cups all purpose flour
2 large onions, chopped, 1/2 cup
1 cup finely chopped fresh coriander
1/2 cup lemon juice
1 cup olive oil
2 tablespoons pomegranate thickened juice
1 head garlic, crushed with a dash of salt
1/2 cup vegetable oil
1/2 teaspoon of salt
A dash of ground allspice

Preparation:

Put flour with 1/2 cup of water and some salt in a bowl.
Knead dough and leave for 2 hours then sprinkle flour over it.
Roll out the dough on a floured surface, till it becomes as thin as possible and round shaped.
Fold about 7 cm at one end.
Sprinkle flour and fold another 7 cm, same side.
Repeat until dough is all layers.
Cut dough into small squares then open them.
Put half the quantity in a flat dish.
Fry the other half in 1/4 cup of hot vegetable oil until golden.
Use to garnish at the end.
Pick small stones or dirt from lentils then wash lentils well and place in a heavy pan with water.
Bring to a boil.
Cook on medium heat for 1 1/2 hours or until tender.
Add lemon juice, pomegranate juice, olive oil, salt and pepper. Mix well.
Fry sliced onions with 1/4 cup of vegetable oil until golden.
Add half the quantity of onions to lentils.
Fry in vegetable oil crushed garlic, coriander and add half the quantity to the lentils.
Add unfried dough squares to lentil mixture.
Keep stirring till dough is cooked, about 20 minutes.
Serve hot or cold, garnished with fried onions, coriander and fried dough pieces.