Lentils—A Good Source of Vegetable Protein.
Cooks' Note
Lentils have been around since biblical times, and were introduced to America by European and Asian immigrants. They supply a generous dose of dietary fiber and protein; in the Middle East, lentils have long been used as a meat substitute.
Recipe information
Yield
serves 8 to 10
Ingredients
1 pound dried lentils, rinsed and picked over
1 quart (4 cups) water
1/2 cup olive oil
1 large yellow onion, finely chopped
Salt and ground black pepper to taste
Preparation
Combine the lentils and water in a 3-quart saucepan and bring to a boil. Cover, reduce the heat to medium-low, and simmer until slightly tender, 15 to 20 minutes. Drain and set aside. In a medium skillet, warm the oil and sauté onion until the onion is translucent, about 4 minutes. Add the lentils, salt, and pepper. Cook for about 5 minutes more to heat through. Add more salt if needed.
