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1 lb. lentils
1-2 lg. onions
2 lg. cloves garlic
2 tbsp. olive oil
1 tbsp. salt
1 heaping tbsp. cumin powder
In a 4-quart pot, clean, wash and drain lentils. Cover with boiling water, 1 1/2 inch above lentils and allow to stand 1 to 2 hours. Slice onions in thin wedges. Slice even more thinly the garlic and saute in olive oil, lightly. Add to lentils and water and cover, almost completely, stirring from time to time bringing to a fill boil. Reduce heat and simmer for 1/2 hour. Add salt and cumin powder. Cook until well done. Correct seasonings to taste. Split yellow or green dried peas can be used as an alternate.