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Ingredients
- 2 tablespoons olive oil
- 1 lb onion, peeled,quartered and sliced (about 4 medium)
- 1 cup brown lentils or 1 cup green lentil
- salt
Method
- Pour the oil into a heavy skillet (I use a 10-inch cast-iron) or saucepan and place over moderate heat.
- Add the onions and cook, stirring often, until they are tender, starting to become crisp, and have turned a rich brown color.
- This can take as long as 25 minutes.
- Remove half the onions to a dish and reserve.
- Add the lentils and water to barely cover the lentils.
- Bring to a boil, stirring up the caramelized bits of onion at the bottom of the skillet.
- Lower the heat, and simmer the lentils and onion for about 25 minutes, covered, or until the lentils are cooked but still firm to the bite.
- Check a few times to see that there is enough water; add it sparingly, if necessary.
- If there is too much liquid, remove the cover and boil the lentils to evaporate excess water.
- Stir in the reserved onions and taste for seasoning.
- Serve hot or at room temperature.
