The bright, fresh flavours of lemon juice and warm garlic make this lentil dish a winner. Healthy and ready in half an hour, this is an ideal recipe for a last-minute midweek meal.
2 tablespoons vegetable oil
1 medium red onion, finely
chopped
3 cloves garlic, minced
2 medium tomatoes, coarsely
chopped
1½ cups dried red lentils
Juice of 2 lemons
Coarse salt to taste
In a medium-sized saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring, until the onion begins to caramelize around the edges, about 6 to 8 minutes.
Increase the heat to high and add the tomatoes. Cook for 1 minute. Add the lentils and 6 cups water. Bring the mixture to a boil, then reduce heat and simmer until the lentils are tender, about 20 to 25 minutes. Skim and discard any foam that forms on the surface as the lentils cook. Continue to cook until you get the desired consistency. Stir in the lemon juice and season with salt.
Serve hot with rice or flatbread.