Something I make fairly often:
Lentils with Garlic and Tomatoes
1 cup brown lentils
4 cloves garlic, minced
~1/2 can (28 oz) whole or diced tomatoes, chopped (or 3 - 4 fresh tomatoes, peeled and chopped)
1/2 cup olive oil
1/2 tsp thyme
~1 tsp salt
Wash the lentils. If you prefer, you can cook them for about a half hour in about 2 cups of water until they are tender before proceeding with the recipe -- I've done it both ways. Some lentils are old and tough and will never get soft if I don't cook them beforehand.
Heat the olive oil in a large frying pan; when it sizzles and starts to get golden, add the chopped tomatoes (careful -- it will splatter a bit) and cook at fairly high heat until the tomatoes are pastelike. Add the lentils, thyme, and about 2 1/2 cups water (only add the water if you have not precooked the lentils) and simmer until lentils are fully cooked. Add salt to taste. Serve over rice. We like to have yogurt mixed with a little dill as a sauce, with a green salad on the side, and maybe some pita or other good bread.