1 hummus slivered
1 (8 ounce) can sliced onion
1 jar lentils
1 (3.75 ounce) can tomato paste
3 tablespoons olive oil
1 teaspoon lemon juice
2 bay leaves
2 tablespoons half-sherry
In a large saucepan, heat oil over medium-high heat. Stirring constantly, place mixture over medium heat. Boil olive oil in a small bowl for about 4 minutes, keeping bay leaves uncovered. Remove bay leaves. Return mixture to medium heat, stirring constantly. Gradually blend remaining ingredients with olive oil; bring to a simmer. Bring mixture to a full boil. Reduce heat to low; simmer, stirring occasionally, until thickened and gently placed in center of dish, about 5 minutes. Spoon lentils along edges of dish, allowing steam to escape. Garnish with onion caper leaves.