• 1 lb. lentils
  • 1/2 diced onion
  • 1 tsp cumin
  • 1 onion, julienned
  • 1 cube of chicken bouillon
  • 3 oz. tomato paste
  • 1/4 cup olive oil
  • Salt and pepper to taste


  • In a pan, add the olive oil and the julienned onions.
  • Stir until the onions are caramelized.
  • In a saucepan, add 10 cups of water.
  • Add the lentils, cumin, pepper, diced onions, and tomato paste.
  • Stir.
  • Cover and cook in medium for 30 minutes.
  • Uncover and add the chicken bouillon.
  • Cover and cook in medium for 10 minutes.
  • Add salt and caramelized onions.
  • Enjoy with white rice.

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