Preparation:
Rinse and drain lintels in a colander. Cover with 1 quart water, add salt, and simmer in covered pan until tender, about 45 minutes. Check pan frequently and add water if needed. In small skillet, sauté the onion in olive oil until tender. Add onion, olive oil and drained tomatoes to the lentils, stirring carefully. Cook for 10 to 15 minutes. Add more salt if needed. |
