Lentils with Chickpeas

Total time: 30 minutes
    I use the tiny, green lentils de Puy, but the larger brown or tan lentils will work as well.  This is a simple method and would work equally well with any legume - highlighting the flavor of the vegetable.

 Ingredients:

• 1/2 cup (3.5oz, 100gr) dried lentils
• 1 cup (8oz, 240ml) beef stock
• 1 cup (8oz, 240ml) water
• 1 bay (laurel) leaf
• 1 1/2 cup (15oz, 450gr) chickpeas
• 3 shallots
• 2 cloves garlic
• 1 tbs oil
• 15oz (450gr) whole tomatoes, drained  reserve the sauce for another use

 Instructions:

• Briefly inspect the lentils in case someone missed the odd stone.  Rinse and drain. 
• Cook the lentils in water and stock, with the bay leaf, 20 - 30 minutes, according to package directions, or until done. 
• When done, remove from heat and drain if needed. Remove the bay leaf.
• Finely chop shallots and mince garlic. 
• Heat oil in medium skillet over medium heat.  When hot add shallots and garlic, sauté until tender, about 8 minutes. 
• Open and drain tomatoes, reserving juice for another use. 
• Roughly chop tomatoes and add to shallots. 
• Sauté 5 minutes.
• Add lentils, chickpeas, cover and simmer 10 minutes.  Serve.