1 T coconut oil
1/2 onion, chopped
4 cloves garlic, minced
1 C lentils
1 14-oz. can tomatoes
3 1/2 C water
1/2 t salt
1/2 t black pepper
Heat oil in a saucepan over medium high. Add chopped onions and saute until browned, 3-4 minutes. Add lentils, mix well, and cook 2-3 minutes while stirring occasionally. Toss in minced garlic and saute until fragrant, about 30 seconds. Add tomatoes and stir to coat lentils. Let lentils absorb some of the liquid before adding water. Cover and cook 30-40 minutes until lentils are tender. Add salt and pepper, stir and taste to adjust seasonings. Serves 4.
Italian lentils: Add kielbasa or Italian sausage link in last 5-10 minutes of cooking and garnish with chopped parsley.
Pacific Northwest inspired: Add 1 C chopped roasted winter squash + 1/4 C crumbled feta, OR add 1/2 bunch of shredded kale in the last 5-10 minutes of cooking and garnish with 4 chopped hard-boiled eggs.
Mexican: Add 1/2 chipotle pepper, chopped, at the beginning of cooking, and finish with the juice of 1 lime and half a bunch of chopped cilantro