Tomatoey Lentils

Lentils are a staple in much of the Middle East and are very nutritious. Even though I often make them and flavor them with just salt, olive oil and garlic this is a twist on that staple for variety. It’s very easy and is ready to eat about 1 hour after you get the lentils boiling. It’s also great in a crockpot overnight on low or even from morning to lunch 🙂

• 1 cup lentils
• 3 cloves garlic
• 1 tsp. extra virgin olive oil
• 3 c. water
• 1 tsp. salt, or to taste
• 1/2 c. diced tomatoes (fresh or canned)

Place all ingredients in a pan and bring to a boil. Cover tightly and allow to simmer till lentils fall apart – about one hour. You may add more water if you like your lentils more soupy 🙂

Enjoy straight, over toast for a hearty breakfast, or accompanied by rice or baked potatoes.