How to Cook Red Lentils

I had a red lentil dish in a restaurant once that was
delicious.  Before I left, I went next
door to the market and bought a bag to bring home.  That was a while ago, and I am finally just
getting around to making them.  The
trouble is the instructions are in another language and I wasn't sure what to
do with them.  So I did a little
research, then came up with my own plan. 
Not bad for a first timer.  You
could serve these as a side dish, and then eat the leftovers the next day on warm
pita, like a hummus dip, as I did.  Yummy
either way.

Red Lentils

• 1/2 medium onion, chopped


• 1 tablespoon olive oil


• 1 teaspoon each:


•   Turmeric


•   Cumin


•   Red Pepper


• 1 cup dry red lentils


• 1 bouillon cube


• 2 1/2 cups water


• Salt & pepper to taste

Sauté the onion in olive oil for a few
minutes.  Add the spices.  Stir in lentils and bouillon cube till well
combined.  Add water and bring to a
boil.  Reduce heat, simmer and cover 20
minutes.  Remove lid, season with salt
and pepper, and stir until liquid evaporates. 
It should resemble a thick pea soup.