Step 1

Heat the oil in a small soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Step 2

Add the tomato, simmer sauce, lentils, kidney beans, and lemon juice. Turn the heat up and bring to a simmer, then lower it again and cook for 6 to 8 minutes, or until piping hot.

Step 3

Stir in the cilantro, season with salt and pepper (you may not need any salt at all, so taste first).

Step 4

Serve at once in shallow bowls, on its own or with hot cooked grain and/or fresh flatbread, as suggested in the headnote.