Salatet Adds wal Tamatem

• 1 1/4 cups large green or brown lentils
• 1 large onion, chopped
• 4 tablespoons extra-virgin olive oil or more
• 3 tomatoes, peeled and cut into pieces
• Salt and pepper
• 2 tablespoons wine vinegar
• 3 tablespoons chopped flat-leaf parsley

1. Rinse and drain the lentils.
2. Fry the onion in oil until lightly colored.
3. Add the tomatoes and cook, stirring, for a minute.
4. Add the drained lentils, cover with water, and simmer gently for about 25 minutes, or until they are tender, adding water as required.
5. Season with salt and pepper, add vinegar, and cook until the lentils are soft and the liquid is absorbed.
6. Add the parsley and, if you like, a dribble of olive oil.
7. Serve cold.

green, onion, extravirgin olive oil, tomatoes, salt, wine vinegar, flatleaf

Taken from www.epicurious.com/recipes/food/views/salatet-adds-wal-tamatem-373237 (may not work)