Red Lentils

Red Lentils

• 1 to 2 tablespoons olive oil

• 1 minced onion

• 2 cups uncooked red lentils

• 5 cups water (I use vegetable or chicken broth too as an option)

• sea salt & pepper to taste

• 2 to 3 tablespoons balsamic vinegar

• Cayenne (if desired)

Place a large, wide skillet over medium heat and add olive oil and swirl to coat the pan. Then add the onions, shaking the pan to make sure they are distributed over the heated oil. Cook over medium heat, stirring occasionally, and adding sea salt any time after the first 5 minutes.

Meanwhile, combine the lentils and water in an uncovered pot or kettle. Bring to a boil, lower the heat to a simmer, and let it cook undisturbed over the lowest possible heat until all the lentils are soft (approximately 10 to 15 minutes). Stir occasionally to prevent burning the bottom.

After the onions have cooked, douse them with 2 tablespoons of the vinegar, mixing it in as you go. When the onions are very soft, add the lentils, stirring them in to combine well. Remove from the heat, and taste to adjust seasoning.