I love to eat legumes but rarely get around to cooking them. Legumes are high in protein and fiber and the onions in this recipe are loaded with healthy phytochemicals. This adaptation of a classic Middle Eastern lentil recipe is easy as can be and really delicious. Serve the lentils with some brown rice and your favorite vegetables. The recipe is one of many that come from Strong Women Eat Well (written with Judy Knipe). I hope you enjoy it!

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Ingredients

2 T olive oil

1 pound onions, peeled, quartered and sliced (about 4 medium)

1 cup brown or green lentils

Salt to taste

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.

Nutritional information per serving: assuming 6 servings

184 calories
9.8 g total fat
(1.0 g saturated fat)

26.5 g carbohydrate
11.0 g fiber
9.8 g protein

Portions:
1 Protein, 1 Grain, 1 Extra