This is good hot or cold, with plenty of raw olive oil.

　　

Ingredients

serves 4

　　2 cloves garlic, crushed

　　3–4 tablespoons extra-virgin olive oil

　　3 medium tomatoes, peeled and chopped

　　1 cup large green or brown lentils, washed

　　Salt and pepper

　　1 teaspoon sugar

　　1/4 cup chopped flat-leaf parsley

　　

Step 1

Heat the garlic in 1 tablespoon of the oil for a moment or two, until the aroma rises. Add the tomatoes and cook for 3 minutes. Then add the lentils and about 1 cup water. Stir and simmer, covered, over low heat for 20 minutes, or until the lentils are tender, adding salt, pepper, and sugar when they begin to soften.

　　

Step 2

Before serving, add parsley and stir in the remaining oil.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf