1 c. brown lentils
1/4 c. vegetable oil
1 lg. onion, minced
2 cloves garlic, minced
1 tsp. ground cumin
1/2 c. beef bouillon
4 tomatoes, peeled & chopped (or 16 oz. can)
Salt
Fresh ground pepper

Soak lentils in bowl of cold water 3 hours. Discard any that float to top; drain. Put lentils in pot of rapidly boiling salted water. Cook over moderate heat 1/2 hour; drain.

Heat oil. Add onions and garlic. Saute about 5 minutes, stirring constantly; add cumin. Cook on high 2 minutes. Add bouillon and lentils. Mix then simmer, uncovered over moderate-low heat until beans are near tender, 15 minutes. Stir in tomatoes. Season to taste with salt and pepper. Continue to simmer until tomatoes are tender, about 15 minutes. Transfer to serving dish. Good as a side dish with beef or chicken or a meal in itself. Serves 4.