Ingredients:
6 tablespoons canola oil
2 medium onions, diced
1 teaspoon salt
2 teaspoons fresh ground pepper
6 cloves garlic, minced
4 cups picked over lentils
6 cups water
1 (8 ounce) cans crushed pineapple
Directions:
Heat oil in medium pot over moderate heat.
Saute onions with the salt and pepper, about 10 minutes.
Stir in garlic and lentils, cook for 2 minutes.
Add water and bring to a boil.
Reduce to a simmer, cook covered for 45 minutes.
Stir in the pineapple and serve.
Servings: 8
Time preparation: 5 min.
Time total: 65 min.