Ingredients

serves 6

　　1 1/4 cups large green or brown lentils

　　1 large onion, chopped

　　4 tablespoons extra-virgin olive oil or more

　　3 tomatoes, peeled and cut into pieces

　　Salt and pepper

　　2 tablespoons wine vinegar

　　3 tablespoons chopped flat-leaf parsley

　　

Step 1

Rinse and drain the lentils. Fry the onion in oil until lightly colored. Add the tomatoes and cook, stirring, for a minute.

　　

Step 2

Add the drained lentils, cover with water, and simmer gently for about 25 minutes, or until they are tender, adding water as required. Season with salt and pepper, add vinegar, and cook until the lentils are soft and the liquid is absorbed.

　　

Step 3

Add the parsley and, if you like, a dribble of olive oil.

　　

Step 4

Serve cold.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf