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

　　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.

　　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.

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