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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
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.