Ingredients

　　1 pound dried lentils, rinsed and picked over

　　4 cups water

　　1 medium yellow onion, chopped

　　1/4 cup extra virgin olive oil

　　One 10-ounce can RO•TEL diced tomatoes and chilies

　　2 teaspoons salt

　　Combine the lentils and water in a large saucepan. Bring to a simmer over medium heat. Cover, reduce the heat to medium-low, and simmer until slightly tender, about 15 minutes. In a small skillet, sauté the onion in the oil over high heat until limp, about 2 minutes. Add the onion and tomatoes to the lentils, stirring gently. Cook for 10 to 15 minutes to allow the flavors to blend. Add the salt.

　　Cooks' Note

　　Lentils are a tremendous source of folic acid. Just a 1⁄2 cup serving of lentils supplies almost 90 percent of the United States recommended daily allowance (U.S.RDA) for folic acid. Use red, brown, or green lentils in this dish.

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