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.
Recipe information
Yield
serves 4 to 6
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
Preparation
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.
