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Latin American Lentils (Lentejas)

by Elisabeth Lambert Ortiz

From The Book of Latin American Cooking, 1994

1/2 lb. Lentils

2 Tbls. olive oil

2 medium onions, finely chopped

2 gloves garlic, chopped

2 large tomatoes, peeled, seeded and chopped

salt

freshly ground pepper

pinch of sugar

1 tsp. chopped fresh coriander (cilantro)

Put the lentils in a large saucepan with water to cover by about 1 inch and cook until they are almost tender, about 1 hour. The quick-cooking variety (noted on package) will be done in about 25 minutes. Drain and set aside.

In a skillet heat the oil and sauté the onions and garlic until the onions are softened. Add the tomatoes, salt, pepper, sugar, and coriander, and simmer gently until the mixture is thick, about 10 minutes. Stir the sauce into the lentils and cook over very low heat for 10 minutes longer to blend the flavors. Serve instead of potatoes or rice.
 

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