Instructions: In Dutch oven, bring water to a boil. Add lentils; return to a boil.

Reduce heat; simmer 10 minutes.

Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over Medium-High heat until hot. Add onions; cook 8-10 minutes or until edges of onions are brown, stirring occasionally. Add onions to lentils.

If desired for additional flavor, pour about 1/2 cup of lentil liquid into skillet; scrape bottom and sides to remove any bits of browned onions. Add to lentil mixture. Stir in all remaining ingredients. Cover: cook 20 minutes.

Makes 4 (1 3/4 cup) servings.

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