By Marissa Bognanno, The Frugal Diet contributing Chef, Zumba Instructor, & Author of "The Boot" Blog
Wash lentils with cold water. Place them in a pot and cover them with an abundant amount of cold water. Cook over a high flame and when it starts to boil add two or three cherry tomatoes chopped in half, a good sprinkling of parsley, three cloves of garlic still with the skin on (Maria says, “with their clothes on”). Let that cook for about an hour on low and cover. Stir every now and then. Add your salt at the end when the water is absorbed and the lentils are tender. Maria likes her lentils over rice but you can also serve them over a small pasta like ditalini. Drizzle olive oil and sprinkle crushed red pepper over each bowl.