Ingredients:

• 1 (15 oz.) can lentils or 1-pound lentils, cooked
• 2 cups low-sodium vegetable stock
• 1 onion, chopped
• 1/4 cup olive oil
• 1 cup tomatoes, stewed or canned
• Salt and pepper, to taste

Directions:

• While the lentils are simmering in the stock, fry onion in a separate pan until soft.
• Add tomatoes and simmer for 5 minutes.
• When lentils are done, combine with the onion-tomato mixture and reheat, seasoning to taste.

Recipe by Blue Zones.