Lentil Salad with Red Onions and Garlic

[keljonma]

Lentil Salad with Red Onions and Garlic

Serves 4

3 Tb olive oil
2 red onions, chopped
2 tomatoes, peeled, seeded and chopped
2 tsp ground turmeric
2 tsp ground cumin
3/4 cup brown or green lentils, picked over and rinsed
3 3/4 cup veggie stock
4 cloves garlic, crushed
Small bunch of fresh coriander or parsley, finely chopped
Salt and pepper
1 lemon, cut into wedges for serving

Heat 2 Tb of the oil in a large pan and fry the onions until soft. Add the tomatoes, turmeric and cumin, then stir in the lentils.

Pour in the stock and bring to a boil. Reduce the heat and simmer until the lentils are tender and almost all the liquid has been absorbed.

In a separate pan, fry the garlic in the remaining 1 Tb oil until it is golden brown. Toss the garlic into the lentils with the fresh coriander, salt and pepper.

Serve warm or at room temperature with wedges of lemon.