a recipe

Several years ago, I participated in an Oxfam Hunger Banquet. If you have never heard of this, it is a way to demonstrate to a group of people the enormity of the world hunger problem. I was in the middle income group, and was served rice and lentils. It was a fairly powerful experience, and I encourage anyone who has the opportunity to attend a hunger banquet to do so.

The following is the recipe for the dish I ate that evening, modified slightly from the original I was given (the original called for lots of oil and also used fresh tomatoes). I am abstaining from meat for all of Lent this year, and this is a favorite vegetarian dish. I expect to make it quite often. In fact, I made it Monday night, and had leftovers for lunch today.

Lentils with Garlic and Tomatoes
serves 4

2-3 tsp olive oil
5 cloves garlic, peeled & minced (I just use my garlic press)
1 can (14.5 oz) diced, peeled tomatoes
1 cup dried lentils, washed & drained
2 1/2 cups water
1 tsp salt (only if using no-salt-added tomatoes, otherwise skip)
1 TBS lemon juice


Heat oil, stir in garlic and brown lightly. Add tomatoes (and the juice from the can), stir and cook 5 minutes. Add lentils, water, salt (if using), and lemon juice. Bring to a boil. Cover, lower heat, and simmer 30 minutes.

Can be made ahead. Serve over rice.

Additional notes:
-For the rice, I usually use 1 cup dried rice and 2 cups water and cook it in my rice cooker while the lentils are cooking.
-I usually mix the rice and lentils together, and freeze any leftovers.
-I have added other spices as well. My favorite is a pinch or 2 of crushed red pepper. Add them when you add the tomatoes.
-I don't bother measuring the lemon juice. I just give a good squirt from my little plastic lemon.