Lentils with garlic and tomatoes

This hearty side dish is packed with plant-based protein, fiber, and flavor. If you don’t have the 25 minutes or so needed to cook the lentils yourself, you can use a canned variety, but they should be rinsed and drained before using them in this recipe. You will need three 15-ounce cans to yield 4 cups. You can substitute Roma tomatoes for the medium tomato, or even use canned, if you need to in a pinch. The balsamic vinegar added at the end provides a wonderful sweet-tart tang. Serve this alongside roasted pork, chicken, or fish for a complete meal.