1 1/2 c. dried lentils
4 1/2 c. water
2 sm. onions, chopped fine
3 cloves garlic, minced or grated
1 tsp. ground cumin
1 (28 oz.) can peeled tomatoes, chopped with juice
1/4 tsp. ground black pepper
3 tbsp. tomato paste
1 tbsp. red wine vinegar

Rinse and drain lentils. Place lentils, water, onion and garlic in pot. Bring to boil; reduce heat. Add cumin, tomatoes and pepper. Cover and cook for 10-15 minutes. Add tomato paste and continue cooking, uncovered, until lentils are tender. Add vinegar and cook a few more minutes. Serve with brown rice or pasta. Serves 4-6.