225 g (8 oz) dried lentils
1 L (4 c) water
1 vegetable stock cube
4 garlic cloves
1 bay leaf
1 tsp salt
3 large onions
4 Tbsp. olive oil
In a large pot combine the lentils, water, vegetable stock, garlic bay leaf, and salt. Bring to a boil, then turn the temperature down. Allow simmering for about 30 minutes, until the lentils are tender.
In a frying pan sauté the onions in the olive oil over low heat until they are clear and start to caramelize.
When the lentils are done, pour them over into an oven-proof dish and cover with the caramelized onions.
Bake in the oven for about ten minutes or until the onions start to brown. Serve with whole grain rice.