Black lentils with caramelized onions

I've introduced you to my favorite red lentils. Well, I also love black lentils. I got addicted to this recipe because Trader Joe's carried dried black lentils at an amazing price and I always had them on hand. Now, of course, they no longer carry them and I am desperately looking for another source. I try to have a zen like attitude towards TJ's whimsical stocking methods (they find amazing foods, keep them in circulation for long enough that you come to rely on them, and then sometimes said foods suddenly and inexplicably disappear, and while they sometimes later reappear, you might never see them again and while I feel like this is probably an apt metaphor for some deep life lesson, I still don't appreciate it) but it can be difficult.

Whew. Rant over. The point is, black lentils hold their shape well, which makes them ideal for this recipe, so if you can get your hands on some, I recommend it.



Black Lentils with Caramelized Onions (adapted from Vegetable Heaven, makes 6ish servings)

Boil in a large pot of water until cooked to your preference (~45 minutes):
2 cups black lentils

Meanwhile, saute over low heat until soft and golden brown:
1 tbsp olive oil
3 cups thinly sliced onions

When the lentils are cooked, drain them and return them to the pot. Stir in, along with the cooked onions:
1 can diced tomatoes
1 tbsp brown sugar
1 tbsp balsamic vinegar
1 tsp salt
Pepper to taste

I like to serve this dish, like most lentil dishes, with fresh naan (another TJs staple I rely on much too heavily - please never let them discontinue their frozen naan) and a dollop of greek yogurt.