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Ingredients
- 1 pound dried lentils, rinsed and picked over
- 1 quart (4 cups) water
- 1/2 cup olive oil
- 1 large yellow onion, finely chopped
- Salt and ground black pepper to taste
Method
- Combine the lentils and water in a 3-quart saucepan and bring to a boil.
- Cover, reduce the heat to medium-low, and simmer until slightly tender, 15 to 20 minutes.
- Drain and set aside.
- In a medium skillet, warm the oil and saute onion until the onion is translucent, about 4 minutes.
- Add the lentils, salt, and pepper.
- Cook for about 5 minutes more to heat through.
- Add more salt if needed.
