Affordable yet filling, lentils are a staple worldwide and full of plant-based protein to boot. Red lentils are used in this recipe for their hearty flavor and gorgeous color. A perfect chilly-weather dish - goat cheese and crusty bread turns them into a light meal or serve alongside greens and protein as a hearty side.
2 cups uncooked red lentils
Small white onion (diced)
I can peeled halved tomatoes in juice
2 cloves garlic (finely diced)
Rinse lentils in a metal strainer and discard any debris. Bring a large pot of water to a boil (a 5 quart pot filled 3/4 of the way works great). Add the rinsed lentils and simmer for about 15-18 minutes or until desired softness is achieved. Drain water.
In another pot, heat olive oil and add diced garlic cloves and white onion. Saute over medium heat until translucent (about 5 min). then add the cooked lentils and the can of peeled tomatoes, including the juice. Stir the ingredients gently together, adding sea salt and lemon pepper to taste. Simmer for 5-8 minutes until all the ingredients are nicely melded. Remove from heat and serve.