From A Monastery Kitchen by Bother Victor-Antoine d' Avila-Latourette Ingredients

• 1 cup lentils
• 6 cups water
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 2 bouillon cubes
• 4 tbs olive oil
• salt and pepper
• peel of 1/2 lemon, grated

1. Combine all ingredients in a large pot and simmer until lentils are tender, about 1 1/2 hours.
2. Stir occasionally and check to see that there is enough liquid to prevent burning. Serve hot.