Lentils in tomato sauce

🥣 Whole brown lentils in a tomato, onion and garlic sauce. Cooked separately first to control tenderness, then briefly simmered together for four portions.

Ingredients

• 300 g dried brown lentils
• 300 g chopped tomatoes
• 150 g sliced onion
• 8 g chopped garlic
• 20 ml vegetable oil
• 900 ml drinking water for lentils, adjusted if needed
• 100 ml drinking water for sauce
• 4 g salt, adjusted to taste
• 1/4 teaspoon black pepper

Preparation

Sort lentils on a tray, remove debris and rinse. Put in a saucepan with 900 ml water.

Bring to a boil, then simmer for twenty to thirty minutes, following the packet and actual tenderness. Keep grains whole.

Meanwhile heat oil in another saucepan and soften onion for five minutes over medium heat.

Add garlic for one minute, then tomatoes and juice. Cook uncovered for eight to ten minutes.

Drain cooked lentils, reserving a little cooking water. Add to tomato with 100 ml water and some salt.

Fold gently and simmer together for five to eight minutes. Add reserved water if too thick.

Taste several grains, add pepper and adjust salt. Finish when the centres are tender and coated in sauce.

Serve four portions. Cool leftovers promptly in small containers, refrigerate and use within two days after thorough reheating.