1 lb. lentils
2 qt. cold water
1 med. onion, chopped
2 cloves garlic, crushed & minced
2 tsp. salt
1/2 tsp. pepper
1/4 c. vegetable oil
1 can (1 lb. 12 oz.) Italian plum tomatoes
2 bay leaves
Dash nutmeg

1. Wash lentils; drain well. Combine with water, onion, garlic, salt, pepper and oil in large kettle; bring to boil. Add tomatoes and bay leaves, nutmeg.

2. Lower heat; cover and simmer for 45 minutes or until lentils are tender.

3. Serve with lemon juice or wine vinegar, if you wish. Makes 3 quarts.