today's special : 
Lemony Lentils 
Lentils are just about the only bean-type thing that I use dried, since they're actually very fast-cooking, even without pre-soaking.  Use red lentils, which have a pretty orange color and are available at Indian markets or health food stores, as they break down nicely and get good and smushy. 

1. Heat the olive oil in a saucepan on medium. Add the minced garlic and onions; saute until the onions are translucent and soft (5 minutes or so).
2. Add the lentils, tomato (reserve a tbsp. or so for garnish) and stock. Turn the heat to high and bring to a boil. Lower heat, partially cover, and simmer at a low bubble for 30 minutes or so.
3. When the lentils are good and soft (about 30 minutes), mash them up with a fork or spoon – you don’t have to get too thorough with this, as you want it a bit chunky.
4. Add lemon juice, salt and pepper to taste. Serve with rice or bread.

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check out more related recipes:
moroccan chickpea eggplant stew 
mediterranean veggie stew 
chickpea dal with spinach 
 

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