Lentils In Tomato Sauce

225 g/8 oz brown or green lentils
1 x 400 g/14 oz can tomatoes, chopped
600 nth/1 pint water
1 onion, peeled and chopped
1 tablespoon chopped fresh oregano, marjoram
or basil, or 1 teaspoon dried herbs
salt
freshly ground black pepper

Put the lentils into a saucepan. Add the tomatoes with their juice. Pour over the water and add the onion and herbs. Season with salt and pepper, cover the pan and bring to the boil.

Simmer gently for 1 to 11/4 hours until the lentils are tender and most of the liquid has evaporated, but the mixture is still moist. Stir occasionally towards the end of cooking to prevent the lentils from sticking to the pan.

SERVES 4