1 lb lentils, picked over
4 large tomatoes, vine-ripe, chopped
1 large onion, chopped fine
1/4 c olive oil
2 cloves garlic, chopped
1 t paprika
1/2 t white pepper
1 t salt
3 1/2 c water, plus more if needed
1 c parsley, fresh
1 c fresh coriander sprigs, chopped
1. In a 3- to 4-quart saucepan, combine lentils, tomatoes, onion, oil, garlic, paprika, pepper, salt, and water, making sure that water covers lentils and adding more if needed.
2. Simmer lentil mixture, covered, over moderately low heat 45 minutes, or until lentils are tender. Stir in parsley and coriander and cook 1 minute more.