Yield: 8 Servings

1 lb Dry lentils
2 tb Plus 1 tsp olive oil divided
1 cl Garlic; crushed
1 ea Tomato; peeled, seeded, and chopped
1 ea Celery rib; diced
1 ea Carrot; diced
1 ea Onion; chopped
Salt
Pepper, ground
Tomato; chopped, optional
Curly lettuce leaves, optional

Pick over lentils to remove any small stones. Rinse lentils under cold water and set aside.
In medium-sized saucepan over medium heat, combine 2 T olive oil and garlic; cook 2 to 3 minutes, or until lightly browned, stirring often. Add tomato, celery, carrot, and onion. Cook 2 minutes longer, stirring often. Add lentils and salt and pepper to taste; stir to blend lentils. Add enough water to cover; bring to a boil. Reduce heat to low; cover and simmer 45 minutes or until lentils are tender. Remove from heat and serve warm, or cool to room temperature. Stir in remaining 1 tsp olive oil just before serving and sprinkle with chopped tomato. Garnish with curly lettuce.
Source: Woman's Day Low-Fat Meals

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